Carne Guisada |
Here is one of the recipes I used:
http://www.cooks.com/rec/view/0,1826,145177-235193,00.html
The other was from "The Tex-Mex Cookbook" by Robb Walsh. The ingredients and instructions were basically the same, but as previously noted I should have used more water/beef broth to make more gravy. I also used tomato sauce instead of of whole or fresh tomatos because I think the sauce comes out heartier. We like onions and garlic so I used six cloves of garlic and one half of a large onion. We also do not use bell pepper in our cooking. The book recipe adds potatoes, but since this isn't picadillo, that was never even considered. The cooks.com recipe says to simmer for 45 minutes and the book says one hour. I left the carne guisada simmering for about an hour and a half. With the right pot you won't lose much moisture which means you could basically simmer even longer if desired, or if you aren't really hungry and ready to eat.
Meat used: Prime grade top round beef
Pan used: Stainless steel 3 Qt. saute pan.
Recipe changes: Additional garlic, additional onions, no bell pepper, no potatoes, replaced half of water with beef broth.
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