Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 1/2 c Pure Spanish olive oil
- 2 1/2 lb Boneless chuck, cut into
- 1 lg Onion, thickly sliced
- 1 lg Green bell pepper, seeded
- 4 Cloves garlic, finely
- 2 c Drained and chopped canned
- 4 To 6 medium-size, ripe
- 1 c Dry sherry
- 1 c Cuban Beef Stock (see
- 1 tb Salt
- 1 tb Spanish paprika (available
- 1/2 ts Freshly ground black pepper
- 1/4 ts Cumin seeds, crushed in a
- pn Of dried oregano
- 1 Bay leaf
- 3 md Plantains of medium
- Black spots)
- 2 tb Finely chopped fresh parsley
- 1 In a large, heavy-bottomed
Preparation
heat until fragrant, then brown the beef on all sides. Reduce the heat to low, add the onions, bell pepper, and garlic, and cook, stirring, until the onions are lightly browned, 4 to 5 minutes. Add the remaining ingredients, except for the plantains and parsley, cover, and simmer 1 1/2 hours, stirring frequently. Add more stock if necessary. 2. Cut the tips off the plantains, peel, and slice 1 inch thick. Add them to the casserole and cook over low heat, until the plantains are tender, another 20 to 30 minutes. Transfer the stew to a serving bowl, sprinkle with parsley, and serve hot. Makes 6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) CARNE GUISADA CON PLATANOS Beef And Plantain Stew File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
