*  Exported from  MasterCook  *
 
               CARNE GUISADA CON PLANTANOS (BEEF AND PLANTAI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Pure Spanish olive oil
    2 1/2   lb           Boneless chuck, cut into
                         -2-inch chunks
    1       lg           Onion, thickly sliced
    1       lg           Green bell pepper, seeded
                         -and diced
    4       ea           Cloves garlic, finely
                         -chopped
    2       c            Drained and chopped canned
                         -whole tomatoes or
    4       ea           To 6 medium-size, ripe
                         -tomatoes, coarsely chopped
    1       c            Dry sherry
    1       c            Cuban Beef Stock (see
                         -CUBA03.TXT)
    1       tb           Salt
    1       tb           Spanish paprika (available
                         -at gourmet shops)
      1/2   ts           Freshly ground black pepper
      1/4   ts           Cumin seeds, crushed in a
                         -mortar
            pn           Of dried oregano
    1       ea           Bay leaf
    3       md           Plantains of medium
                         -ripeness (yellow with
                         Black spots)
    2       tb           Finely chopped fresh parsley
    1       ea           In a large, heavy-bottomed
                         -casserole, heat the oil
                         -over medium
 
   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
  
 
 
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