Choclillo to the pot with golden potatoes

To prepare golden potatoes: Wash and peel the potatoes. Cook them in boiling water with salt to taste for about 10 minutes approx. Then remove the potatoes from the water and slice lengthwise. In a pan, add half of the olive oil and brown on both sides.

In a pan heat the remaining olive oil and butter over medium heat. When hot, add the meat well and sear well on all sides. Season with salt and pepper.

Add small chopped onion and grated carrot, cook 8 mins. Sprinkle the flour and stir to mix; cook 1-2 mins.

Remove the pot from the heat and add 0.5 cup of hot water per 1 kg of meat, stir to mix. Return the pan to the heat and add the wine. Correct the seasoning by adding more salt if necessary and quite pepper. Bring the mixture to high heat, reduce heat and cook covered 30-40 mins or until the meat is tender.

If dry, add more water, the cooking liquid should look like a sauce. Serve sprinkled with parsley and served with golden potatoes.