Carne Con Papas Cuban Recipes

Steps:

• In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
• Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
• Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.

Steps:

• 1. Heat oil over medium heat in a large sauté pan. Add onion and green pepper; cook and stir until transparent. Add garlic and sauté for an additional minute.
• 2. Lightly salt and pepper the meat cubes and dredge in flour. Add the meat to the pan and brown on all sides. Add the cumin, oregano, salt and pepper and cook for 3 minutes. Add wine, tomato sauce, vinegar, olives and bay leaves. Add just enough water or beef stock to cover the meat. Bring to a boil, reduce heat to low, cover and simmer until fork-tender, about 1-2 hours. Add more water if the stew becomes too thick.
• 3. Add potatoes and cook, covered, until potatoes are tender. Season with salt and pepper to taste. Serve hot with rice.

Steps:

• In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.

Steps:

• 1. Season chunks of beef or veal meat with salt and pepper and garlic powder.
• 2. Heat olive oil in the a heavy pot that has a tight fitting lid. Saute your meat in the oil for about 5 minutes.
• 3. Add onions, green peppers, mashed garlic, and parsley continue to saute until onions and pepper are limp.
• 4. Next add wine, raisins, bay leaves, olives and tomato sauce. Stir well continue to cook for about 5 more minutes over a medium flame.
• 5. Next reduce heat or flame to low add the water, the mashed tomatos, capers, seasonings, cumin, oregano, pepper, more salt,and packet of Goya Seasoning. cover with the lid on a low flame let meat cook for 1 hour or more until meat is almost fork tender.
• 6. When the meat is almost tender add your potatoes, balsamic vinegar, a little more water perhaps another half cup; adjust the seasonings salt and pepper. Cover again and slow cook until potatos are fork tender.
• 7. You may have to add a little more water in a few increments until potatoes are done. Each time you check to see if potatoes are done you check to make sure sauce has not dried up. You add a little more water, mix and spoon sauce over everything almost as if basting every 20 minutes or so until potatoes are cooked through. Serve with white rice and a salad and some crusty Cuban bread if Cuban bread is not available use Italian, or French bread. Enjoy delicious Carne con Papas!

Steps:

• In a dutch oven, heat oil over medium heat.
• Add meat and saute until cooked through and brown, turning frequently.
• Add the paprika and cumin and stir to coat meat.
• Add the onions, garlic, green pepper, pepperoncini and bay leaves.
• Season with salt, pepper and seasoning (Mrs. Dash).
• Cook until onions are translucent.
• Add tomato sauce.
• Add white wine and water using empty tomato sauce can.
• Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
• Add potatoes, carrots and olives.
• Cook for about another 30-45 minutes, until potatoes and carrots are soft.
• (Add water or wine if soup thickens too much).
• Add peas about 15 minutes afterwards.