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!