Cuban beef stew “Carne con Papas” – a detailed recipe cooking.
Recipe author – Orlando Morales, from the Sport & Lounge bar, Miami Marlins Stadium, Florida
Time: 1 hour.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.1 kg diced 2.5 cm. pulp of the upper part beef thigh
- 4 large peeled and diced 2.5 cm tubers potato
- 1/4 Art. olive oil
- 1 diced 1 cm. Large head of white onion
- 1 tbsp. l chopped garlic
- 1 chopped green pepper
- 1 tbsp. chopped canned tomatoes
- 1 tbsp. l paprika
- 1 tbsp. l dried oregano
- 1 tbsp. l dried cilantro
- 1 tbsp. dry sherry
- Salt and white pepper
- White rice as a side dish
Recipes with similar ingredients: beef, potatoes, tomatoes, chili pepper, onion, garlic, paprika, oregano, cilantro, pepper white peas, sherry, rice
Recipe preparation:
- In a heavy frying pan, heat oil and fry the onions for 5 min Put garlic, tomatoes, spices and meat. Saute 5 more min
- Add sherry and simmer, without covering, for 5 minutes. Add potatoes and enough water to cover meat and potatoes. Cook at low boil until soft potatoes, about 25 minutes. Salt and pepper. Can be served with white rice.
