Paraguayan Beef Marinera
No. of diners
3-4
Ready in
45 minutes
Difficulty
Media
Usage
First course
Paraguay
The Paraguayan soup is a typical dish of the gastronomy of northeastern Argentina where not only Spanish but also Guarani is spoken. The Guaraní usually eat dishes made with yellow corn flour (not polenta), eggs, cheese and milk. Paraguayan soup is not exactly a soup (i.e. something liquid and brothy), but a salty and spongy sponge cake, rich in calories and proteins.
Ingredients
- 300g INTERTRÓPICO® corn flour
- 500c.c. of milk
- 3 large onions
- 300g fresh cheese INTERTRÓPICO
- 100g grated cheese
- 4 eggs
- Ground black pepper
- Salt
- Oil
Steps
STEP 1
Peel and finely chop the onion and sauté it with a little oil in a frying pan until transparent. Season to taste with salt and pepper.
STEP 2
Beat the eggs in a bowl with a wire whisk or electric mixer until frothy.
STEP 3
Place the corn flour in a large bowl and add the onion, milk, salt and pepper to taste.
STEP 4
Mix again and pour in the eggs and the fresh cheese cut into small cubes. Try not to leave lumps.
STEP 5
Integrate the eggs with encircling movements with the help of a spatula and pour into a greased baking dish with oil.
STEP 6
Sprinkle with grated cheese and bake in a medium oven for 30 minutes or more until the surface is golden brown and a toothpick comes out clean.
STEP 7
Let cool and cut into squares.
Tips
If you do not like creamy cheese or simply have mozzarella cheese at home, you can substitute it without any problem and even mix cheeses so that the result of the Paraguayan soup is much tastier. If you want to try another variation of this soup, you can cook corn and shuck it and then include the kernels in the recipe along with the onion.
