Recipe of Fideo a banda with beef loin

Ingredients to make Fideo a banda with beef loin:

• Ingredients:
• Garlic
• Salt
• Onion
• Leek
• Laurel
• Black pepper
• Beef loin
• Green pepper
• Perita tomato
• Chilli (optional)
• No. 2 noodles
• Red wine
• Olive oil
• Green pepper
• I am willow

How to make Fideo a banda with beef loin:

1. Preparation: Prepare a broth, with the loin cuts, in a saucepan, add salt to taste to 1 liter of cold water, loin cuts, half a carrot cut in half, a tomato cut in four, half an onion, a leaf of laurel, in what boils, leave it for 10 minutes over medium heat, remove the meat and vegetables, strain and reserve.
2. In a frying pan (without burning the aromatics), season the oil with 3 garlic cloves, cut into very thin slices, along with three bay leaves and chilies to taste, then sauté the diced loin (3 x 3 cm approximately) and seasoned. To which the meat takes color, add green pepper, red pepper, 3 tomatoes and onion, also chopped into squares of the same size, until it is all sautéed and caramelized, without burning, add a good stream of red wine, stir the pan to incorporate all the juices from the food together with the caramelized and the wine, reduce by approximately 80%, reserve.
3. Brown 50% of the noodles that will be used in a pan with a tablespoon of oil over very low heat. As soon as they turn golden, remove from the heat, add the rest of the noodles, stirring the pan, so that they mix and do not stick. start, immediately pour all the noodles over the pan of meat and vegetables, add ½ liter of broth, mix everything very gently until the meat, vegetables and noodles are evenly mixed, when it is about to boil add 3 tablespoons of soy sauce mix gently, in what boils, lower the heat to very low, and cover by crossing a few spoons over the pan if it is with a cloth, or newspaper, so that it sweats and the tips of the noodles rise,
4. Add Broth as needed, until noodles are tender and juicy, but not soupy.
5. Note: Do not use red wine or soy sauce with shellfish or fish. Always use white wine with shellfish or fish. Use very little salt, because we will use soy sauce, which will enhance all the natural salt in the food, and all that we add to the salt and pepper. Food is generally calculated at a minimum of 180gr. to a maximum of 200gm. per diner, that is, the entire preparation must not exceed 200gm. Served on the plate. In this preparation, what will have the most weight are the meat and the noodles, so we will have 80%, approximately with these two genres and 20% everything else, so: 50gr. of meat per diner80gr. Of noodles per diner 80gr.of vegetables per diner (80gr. and not 50gr. because vegetables dehydrate much more than other foods) All this is referential, but not exact.