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Argentine Hand-Cut Ribeye Empanadas




How to:

Step 1:
Cut 1 pound of ribeye steak into small cubes and sear in a pan.

Step 2:
Remove the beef and add an equal volume of chopped onion.

Step 3:
Season with paprika, salt, pepper, and cumin (optional).

Step 4:
Return the beef to the pan and cover with broth.

Step 5:
Cook until the mixture thickens, then remove from heat.

Step 6:
Spread on a tray to cool, and add chopped egg along with green onions.

Step 7:
Shape the empanadas using a spoon and seal the edges.

Step 8:
Fry in plenty of oil until golden brown. Enjoy!