Vaca Frita

• 2½ lb. flank steak
• 1 carrot, scraped and sliced
• 1 turnip, peeled and cubed

Put the steak on to cook in water to cover with the carrot, turnip and onion. Cover and simmer gently until it is tender, about 1½ hours. Remove the meat from the stock when it is cool enough to handle. Pound it thoroughly. Heat the oil in a large frying pan and fry the meat on both sides. Drain the oil from the pan and serve the meat masked by the Tomato Sauce.

Refrigerate the stock fo