Carne Con Papas
Traditional Cuban meal. For an Italian twist, serve over wide egg noodles and sprinkle cinnamon on top!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 bay leaves
- 1 large onion chopped
- 5 cloves garlic chopped
- 2 lbs stew meat cut into 1 inch cubes
- 1 large italian green pepper chopped
- 2-3 pepperoncini peppers chopped
- 1 pinch cumin powder
- fresh ground pepper (to taste)
- 1 tablespoon seasoning i prefer mrs. dash
- 1 can no-salt tomato sauce 8 ounce
- 16 ounces water
- 8 ounces white wine
- 1/4 cup pimento-stuffed spanish olives
- 2 lbs potatoes peeled and cubed
- 2-3 carrots sliced cross-wised into chunks
- 4 ounces frozen peas
- Carbohydrate 18.0149909799415 g
- Cholesterol 49.8951607 mg
- Fat 20.2525819783958 g
- Fiber 3.06828402497241 g
- Protein 16.6894625156864 g
- Saturated Fat 5.81918346039476 g
- Serving Size 1 1 Serving (241g)
- Sodium 80.569840626199 mg
- Sugar 14.9467069549691 g
- Trans Fat 1.82757294490765 g
- Calories 333 calories
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.
