Carne Con Papas
Ingrid's Carne Con Papas. Traditional Cuban meal. For an Italian twist, serve over wide egg noodles and sprinkle cinamon on top!
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INGREDIENTS
Nutrition- 1⁄2cup vegetable oil
- 2lbs stew meat, cut into 1 inch cubes
- 1
- 1
- 2 -3pepperoncini peppers, chopped
- 5
- 1teaspoon paprika
- 1pinch cumin powder
- 1teaspoon salt
-
- 1tablespoon seasoning (I prefer Mrs. Dash)
- 1(8 ounce) can of no-salt tomato sauce
- 16ounces water
- 8ounces white wine
- 1⁄4cup of pimento-stuffed Spanish olives
- 2
- 2 -3
- 4ounces frozen peas
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DIRECTIONS
- In a dutch oven, heat oil over medium heat.
- Add meat and saute until cooked through and brown, turning frequently.
- Add the paprika and cumin and stir to coat meat.
- Add the onions, garlic, green pepper, pepperoncini and bay leaves.
- Season with salt, pepper and seasoning (Mrs. Dash).
- Cook until onions are translucent.
- Add tomato sauce.
- Add white wine and water using empty tomato sauce can.
- Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
- Add potatoes, carrots and olives.
- Cook for about another 30-45 minutes, until potatoes and carrots are soft.
- (Add water or wine if soup thickens too much).
- Add peas about 15 minutes afterwards.
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