INGREDIENTS:

• 1 kg of desalted DRIED BEEF;

• 6 tablespoons of margarine;

• 1 green bell pepper, sliced;

• 1 onion, sliced;

• 5 medium potatoes;

• Margarine;

• 300 g of sliced mozzarella cheese.

WHITE SAUCE: 

• 1 glass of milk;
• 2 tablespoons of all-purpose flour;
• 1 glass of cream cheese;
• 1 teaspoon of salt.

PREPARATION:

1- Cook the DRIED BEEF in a pressure cooker for approximately 30 minutes; use a fork to shred it and set aside.

2- In a saucepan, melt the margarine, add the bell pepper and onion, and sauté until the onion becomes translucent. Turn off the heat and set aside;

3- Peel the potatoes and cook them in a pressure cooker for approximately 5 minutes with 2 teaspoons of salt. Set aside.

4- Grease an ovenproof dish with margarine, slice the potatoes, and arrange them over the bottom and sides of the dish. Spread margarine over the potatoes.

5- Place the DRIED BEEF on top of the potatoes and set aside.

TOPPING SAUCE: 

1. Heat the milk and salt in a saucepan; gradually add the flour, stirring constantly to prevent lumps from forming;
2. When the mixture begins to thicken, stir in the cream cheese and let it simmer a little longer. Turn off the heat and pour the sauce over the DRIED MEAT;
3. Sprinkle the sliced mozzarella cheese on top;
4. Sprinkle the sliced mozzarella cheese on top; Bake in a preheated oven at 180º for about 20 minutes, or until the cheese melts;
5. Serve immediately.

Prep Time: 1 hour.

Yield: 12 servings