Gaucho Casserole Recipes

GAUCHO CASSEROLE

Steps:

• Crumble the beef and mix with onion and pepper in a microwave dish.
• Cover and microwave on high for 41/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain.
• Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder.
• Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until bubbly, stirring every 2 minutes.
• Stir in rice.
• Transfer to a shallow dish coated with cooking spray.
• Cover and let stand for 6-8 minutes or until liquid is absorbed.
• Sprinkle with cheese.
• Cover and microwave on high for another minute or until cheese is melted.

ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)

Steps:

• Heat some oil in a Dutch oven.
• Dredge the chicken pieces in seasoned flour.
• Saute the chicken until golden brown on all sides.
• Remove chicken and set aside.
• If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
• Remove vegetables and set aside.
• Saute onions until limp and translucent.
• Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
• Return chicken and sauteed vegetables to the pan.
• Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
• Bring to a boil, cover, and reduce the heat to a simmer.
• Cook for 20 minutes and add barley and corn cob slices.
• Cover and continue cooking for 30 minutes.
• Add green beans and thawed peas and cook for 10 additional minutes.
• Beat the egg.
• Add a little of the hot liquid from the pan and beat the egg vigorously.
• Add the egg to the pot and stir.
• Cook for an additional 5 minutes.
• Taste the stew and correct the seasoning, if necessary.
• Serve the stew in soup plates or deep dinner plates with a rim.