Cuban Beef And Potatoes Over Rice Recipes

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Steps:

• Heat the oil in a large skillet. Add the beef and saute until lightly browned, stirring to break up any clumps, about 7 minutes. Add the onion and garlic and saute for 5 minutes longer. Add all the remaining ingredients except the butter and almonds. Mix well and simmer, uncovered, over moderate heat for about 20 minutes. In a small skillet, heat the butter and saute the almonds until they are golden brown.
• Mound the beef onto a serving platter and surround with white rice. Drizzle almonds over rice.

Steps:

• In a large frying pan, brown ground beef until no longer pink. Drain if necessary. In a bowl, combine tomato sauce, onion, bell pepper, capers, onion powder, garlic powder, and bay leaf. Pour into ground beef. Stir in potatoes, bring to a boil, and then reduce heat. Cover and simmer over low heat 45 minutes to 1 hour, stirring often, or until potatoes are fork tender. Remove bay leaf and serve meat mixture over hot cooked rice. For an authentic Cuban taste, garnish with sliced bananas.