- 1 1/2 tablespoons corn oil
- 2 pounds beef round steak, cut into serving-size pieces
- 3 cloves cloves garlic, crushed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine
- 2 tablespoons sofrito
- 1 tablespoon salt
- 1 cube beef bouillon
- 3 bay leaves
- 3 potatoes, peeled and cubed
- 3 carrots, peeled and chopped
- 1 1/2 tablespoons Spanish olives
- 1 tablespoon tomato paste
- Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
- Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
- Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.
05/24/2019
recipepes.com
my classic puerto rican carne guisada, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
