Ingredients
1 lb. tenderloin filet, cut in 1-inch cubes
1 Spanish onion, chopped
2 garlic cloves, chopped
¼ cup extra-virgin olive oil
1 chorizo (Spanish sausage), sliced
½ cup sliced mushrooms
Salt and pepper to taste
2 potatoes, peeled and diced
Vegetable or peanut oil for frying
1/3 cup red wine
1 green pepper, chopped
Preparation
Sauté diced tenderloin in hot olive oil. When meat is brown, add chopped garlic, onion, and green pepper. Set aside. Deep-fry diced potatoes in vegetable oil for 10 minutes or until brown; drain on paper towels. Add chorizo, mushrooms, salt, pepper and potatoes to the meat. Add wine and bring to a boil. Serves 2.
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