BEEF AND CARROT STEW:
Toss the meat in
il, then turn off and let stand while you prepare
Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
Layer the potatoes on top of the beef.
Add the salt, pepper, cloves, bay leaf, and saffron.
Pour the wine over and add enough water to cover.
Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
Makes 4 servings.
Serve immediately Real Stew.
Saute beef with the olive/cooking oil in a pressure cooker. Once the meat is well cooked, add the ingredients MINUS the potatoes, olives and food coloring. Cover and cook with pressure for 15 minutes. Once the cooker has cooled off completely, add the remaining ingredients. Cook at medium heat until the potatoes are soft and the liquid has thickened. Turn off heat and add 1 teaspoon of Spanish olive oil. Before serving, garnish with Spanish pimentos. Serve with a salad, rice and fried green plantains. Makes 4 servings.
Cook onions, ham and potatoes for about 35 minutes.
Mix corn meal with enough water to wet.
Take a portion of the corn meal, about the size of a tennis ball, flatten in both hands and drop into onion and potato stew.
Cook another 15 minutes.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
about 10 minutes. Add beef; cook and stir until browned on all
b>and brown ground beef.
Drain ground beef, if necessary.
Add onions and
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
n high heat. Cook the beef, in batches, until browned. Remove
Coat beef in flour, shaking away excess.
high heat. Mix the beef and onion together in a bowl
ven over medium heat. Sear beef, in batches, about 2 mins
Add the mushrooms and saute for about 4
Continue to brown the beef and when well browned, add the
deep frying pan and add the ground beef. Gently break apart
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
n high heat. Add eggplant and cook, stirring, for 5 mins
Cover lentils with boiling water. Let soak while preparing meat.
Heat oil in a large pot.
Brown beef and onions.
Add garlic, broth, salt and pepper.
Cover and cook over low heat for 1 hour.
Drain lentils.
Add lentils and oregano to pot.
Cover and cook 30 minutes longer, or until meat and lentils are tender.
inute longer. Add the ground beef and break up the meat into