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Matambre is a beef dish from Argentina, Paraguay and Uruguay. Of an Italian style, it is a rolled, flank steak filled with vegetables, eggs and herbs that is then boiled or oven-roasted. It can be served warm as a dish, or cold as delicatessen meat. When sliced, the different vegetables make a colourful display. It is often eaten with chimichurri sauce.

It is also known as a very "fatty" meat and is usually eaten with vegetables.

Although it is not the national dish it is extremely popular in Argentina, Paraguay and Uruguay. The term, a portmanteau of "mata" and "hambre" can be translated into English as "hunger killer", as it is often served as an appetizer.

See also

Cuisine of Argentina


Aeberhard, Danny, Andrew Benson, and Lucy Philips. The Rough Guide to Argentina, Second Edition. New York: The Penguin Group, 2005.

Global Gourmet: Argentina. 2006. 24 January 2006

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Matambre

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