Matambre
From Wikipedia, the free encyclopedia
Matambre is a beef dish from Argentina. Of an Italian style, it is a rolled flank steak filled with vegetables, eggs and herbs that is then boiled or oven-roasted. It can be served warm as a dish, or cold as delicatessen meat. When sliced, the different vegetables make a colourful display. It is often eaten with chimichurri sauce. It is also known as a very "fatty" meat and is usually eaten with vegetables.
Although it is not the national dish it is extremely popular in Argentina, Paraguay and Uruguay. The term, a portmanteau of "mata" and "hambre" can be translated into English as "hunger killer", as it is often served as an appetizer.
[edit] See also
[edit] References
- Aeberhard, Danny, Andrew Benson, and Lucy Philips. The Rough Guide to Argentina, Second Edition. New York: The Penguin Group, 2005.
- Global Gourmet: Argentina. 2006. 24 January 2006
 |
This Argentina-related article is a stub. You can help Wikipedia by expanding it. |
 |
This Uruguay-related article article is a stub. You can help Wikipedia by expanding it. |
