Marinera de carne, Paraguayan-style breaded beef

Ingredients

• 500 gbeef
• 2eggs
• 240 ml (1 cup)milk
• 125 g (1 cup)plain flour
• 2garlic cloves, chopped
• to tastespring onion
• juice of 1lemon
• to tastesalt, pepper and cumin

Instructions

1. 1

   Slice the beef

   Cut the beef into thin slices or steaks, ideally around 5 x 10 cm so they cook easily. Trim away any excess fat if needed.

2. 2

   Season the meat

   Add the chopped garlic, salt, pepper, cumin and lemon juice to the beef. Mix well so the seasoning coats the meat, then set it aside.

3. 3

   Mix the batter

   Beat the eggs in a suitably sized bowl with a pinch of salt. Add the flour and a little of the milk, stirring until smooth and free of lumps; continue adding milk until the batter has a consistency similar to tortilla batter. Stir in the finely chopped spring onion.

4. 4

   Coat the beef

   Dip each piece of beef into the batter until coated.

5. 5

   Fry until golden

   Heat plenty of oil in a frying pan. Once it is hot, add the coated pieces one at a time and fry until golden on both sides.

6. 6

   Drain and serve

   Transfer the marineras to kitchen paper to drain. Serve with a salad made from the vegetables you prefer.

What is marinera de carne?

Marinera de carne is a Paraguayan dish of seasoned beef dipped in batter and fried. It is a home-style preparation built around thin cuts of meat and a crisp, golden coating.

This version seasons the beef with garlic, lemon, pepper and cumin, while spring onion flavours the batter. Thin slices help the meat cook through before the outside gets too dark.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the flour and milk contribute carbohydrates; the frying oil and eggs contribute much of the fat. Pair a serving with a generous salad to add freshness and balance the plate.

Choosing and preparing the beef

Thin slices: Cut the beef into pieces around 5 x 10 cm, as suggested in the method. Smaller, evenly sized pieces are easier to coat and turn in the pan.

Trimmed edges: Remove any excess fat if you prefer a neater coating. Keep the pieces similar in thickness so they cook at a similar pace.

Seasoning before battering

Lemon and garlic: Mix these with the beef along with salt, pepper and cumin, making sure the slices are well coated. Set the meat aside while you prepare the batter.

Spring onion: Chop it finely so it disperses through the batter and does not make the coating awkward to handle.

Getting the batter right

Smooth mixture: Add the milk gradually while stirring the eggs and flour. This makes it easier to work out lumps before the full amount of liquid is incorporated.

Tortilla-like consistency: Aim for a batter that clings to the beef without forming a heavy layer. If you add the milk in stages, you can judge the texture as you mix.

Frying for a crisp coating

Hot oil: Heat plenty of oil before adding the meat; the method gives no exact temperature, so use the first piece as a cue. The coating should begin frying promptly rather than sitting in the pan.

Room to turn: Add the pieces one at a time and avoid crowding the pan. Turn them once the first side is golden, then cook the other side until golden too.

Serving the marineras

Fresh salad: The recipe suggests serving the fried beef with a salad of your choice. Crisp vegetables provide a fresh contrast to the batter.

Serve promptly: The coating is at its best soon after frying and draining. Bring the salad to the table at the same time so the marineras do not need to wait.

Recipe notes & tips

• Slice the beef evenly so the pieces cook at a similar rate.
• Add the milk gradually to make a smooth batter.
• Chop the spring onion finely so it mixes evenly into the coating.
• Fry the marineras in batches so there is room to turn them.
• Drain each batch on kitchen paper before serving.

Variations

• Change the seasoning: Adjust the pepper and cumin to suit your taste.
• Add more spring onion: Chop extra finely and fold it into the batter.
• Use different salad vegetables: Choose a crisp mix to serve alongside the beef.
• Make smaller pieces: Cut the beef into smaller slices for easier serving.
• Brighten the plate: Serve with extra lemon wedges for squeezing at the table.

Common mistakes to avoid

• Uneven slices: Thick pieces may cook more slowly; cut the beef to a consistent thickness.
• Lumpy batter: Add the milk gradually and stir well as you combine it with the flour and eggs.
• Batter that will not cling: Check that the beef is not wet with excess marinade before dipping.
• Crowded frying pan: The pieces are harder to turn; fry them one at a time or in batches.
• Oil that is not hot enough: The coating can absorb more oil; wait until the pan is properly heated before frying.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven or frying pan until hot; the coating may soften during storage.

Frequently asked questions