Start by slow-cooking the beef in salted water for about 2 hours or until very tender. Remove from the liquid and cool completely. Preferably, chill until firm to make slicing easier. Reserve the broth for future use.
While the beef cooks, wash the potatoes, scrubbing the skins to remove any traces of soil. Cut into 2-inch cubes and arrange in a single layer in a roasting tin with a rack. Roast in a 185C oven for about 20 minutes or until the edges are golden brown. Cool.
When the beef is cool, cut into 1/4-inch slices.
Heat the olive oil and butter in a frying pan. Add the beef and cook over high heat to coat all the pieces with oil. Add the potatoes. Season with salt and pepper. Add the chopped onion, grated garlic and basil. Stir. Cook until the beef and potatoes are heated through. Transfer to a serving platter. Pour the sour cream over and sprinkle with parsley.
Serve at once.
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