Tuesday, July 24, 2012

Carne con Sweet Papas

3 lbs beef for stew, cut into 1"-2" pieces
1/4 cup Vegetable oil
Kosher salt
Black pepper
1 white onion, chopped
4 garlic cloves, chopped
1 green pepper, chopped
1 teaspoon Paprika
8oz can tomato sauce
1 cup cooking wine
Bay leaf
3 sweet potatoes

1. Season the meat with the kosher salt and black pepper.
2. Heat the oil in your pressure cooker.
3. Add the onion, garlic and green pepper to the oil.
4. When the vegetables have softened, place the meat in the pressure cooker, moving the vegetables around so that the meat sits directly at the bottom of the pot.
5. Flip the meat when it has turned golden on the first side.
6. Add the paprika over the meat.
7. Pour the tomato sauce into the pot.
8. Fill the empty tomato sauce can with water; add to the pot.
9. Fill the empty tomato sauce can with cooking wine; add to the pot.
10. Add the bay leaf and stir well.
11. Let all come to a boil while you peel and chop the sweet potatoes.
12. Add the sweet potatoes and bring to a boil again.
13. Stir and top with the pressure cooker lid.
14. Lock the pressure cooker.
15. Wait for the pressure to reach appropriate level (continuous rhythm of the pressure cap) and lower to medium (rhythm will continue, but at a slightly lower pace).
16. Cook for 30 minutes.
17. Turn off heat and wait for safety lock to come off. This lets us know that it is safe for us to open the lid.

Serve over brown rice. Makes 6-8 servings.

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