Try this Vaca Frita (Stir Fried Beef "Fried Cow") recipe, or contribute your own.
Suggest a better descriptionwater, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours. Remove the meat from the stock and allow to cool at room temperature (save the stock for another use). 2. When the meat is cool, cut it into 2-inch chunks, shred it using your fingers, and place in a large nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover, and refrigerate at least 1 hour, or overnight. 3. Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring, 6 to 8 minutes. Add the onions and cook, stirring, 5 minutes. Stir well, and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve with Arroz Blanco Makes 4 to 6 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) VACA FRITA Stir-Fried Beef ("Fried Cow") File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1489g) | ||
Recipe Makes: 4 | ||
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Calories: 2432 | ||
Calories from Fat: 1147 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.5g | 170 % | |
Saturated Fat 45.4g | 227 % | |
Monounsaturated Fat 60.6g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 490mg | 151 % | |
Sodium 759.5mg | 26 % | |
Potassium 4691.2mg | 123 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 5.5g | ||
Protein 297.7g | 425 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2432
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