Guiso Picante De Piña Y Carne De Res Recipes

GUISO PICANTE DE PIñA Y CARNE DE RES

Steps:

• Calienta el aderezo en un sartén grande a fuego medio-alto. Agrega la piña y los chiles; cocina de 3 a 5 min. o hasta que estén ligeramente dorados, revolviéndolos de vez en cuando. Agrega la carne de res; cocínala y revuélvela 5 min. o hasta que se dore.
• Añade el caldo de carne y la salsa de soya; déjalo hervir. Tápalo; baja la temperatura y cocina a fuego lento, revolviendo de vez en cuando, durante 1 hora o hasta que la carne esté tierna.
• Mezcla la maicena y el agua. Agrégala a la mezcla de carne junto con las nueces y el pimiento rojo; mezcla todo bien. Déjalo hervir; mantén un hervor suave, revolviendo constantemente, de 1 a 2 min. o hasta que se espese. Sírvelo sobre los espaguetis.

GUISADO DE RES RECIPE

Steps:

• Cut up the meat. Cut up meat into small cubes, making sure to cut away as much of the fat as possible.
• Cook the meat. Pour a cup of water into the slow-cooker, along with the meat and the garlic cloves. Set it on high and let it cook for two hours.
• Marinate the meat. Put the meat to marinate with 2 cloves of garlic, the bay leaf, and the wine, for at least a couple of hours.
• Drain the meat. Drain the meat and keep the liquid. That is your beef broth.
• Mix the dry ingredients.Make a mixture with the flour and spices,
• Cut the meat.Chop the meat into cubes of bite-size.
• Sauté the meat. Sauté the meat in a saucepan with hot oil.
• Cut the vegetables. Dice the onion, the carrots, and potatoes in cubes (with everything and the skin) and the sliced ​​mushrooms.
• Sauté the vegetables and the meat. Once the meat is cooked, take it out of the pan, and in the same pan, add oil again and then the vegetables. Sauté for 2 minutes. Then, add the marinade and the chopped garlic, stir a little and return the meat.
• Cook with beef broth. Scrape the bottom of the pan with a wooden spoon. Add the beef broth, Worcestershire sauce, salt, pepper, and rosemary, mix well and cover.
• Bake in the oven. Bake in the oven for approximately 3 hours at 150°C, checking constantly until the meat is tender.
• Serve. Serve it up on a big plate

CARNE GUISADO (GUISADO DE RES)

Steps:

• Preaheat oven to 350.
• Season meat with adobo.
• Toss meat with flour.
• In a frying pan large enough to put a single layer of meat add EVOO add olive oil and heat until hot. Add meat and brown.
• Add all remaining ingredients, scraping up browned bits, and cook over medium high heat until bubbling.
• Transfer to a 11 by 8 baking pan (holds a single layer of meat) and bake uncovered for 3 hours. The sauce should be very thick and the meat VERY tender.
• Serve as a taco or over rice.

GUISO DE CARNE DE RES Y CALABAZA BUTTERNUT

Steps:

• Cocina y revuelve el tocino en una cacerola grande a fuego medio hasta que esté crujiente; escúrrelo. Deshazte de la grasita.
• Incorpora el aderezo a la cacerola. Espolvorea la carne con la harina; agrégasela a la cacerola. Cocínala a fuego medio, revolviendo de vez en cuando, 10 min. o hasta que esté dorada de manera uniforme. Agrega el caldo y los tomates; hazlos hervir, revolviendo de vez en cuando. Pon la tapa y mantén un hervor suave a fuego bajo durante 1 hora. Incorpora la calabaza; revuélvelo. Pon la tapa y continúa cocinándolo por 20 min. Agrega el brócoli; cocínalo otros 10 min. o hasta que la carne esté bien cocida y la calabaza esté tierna.
• Incorpora el tocino justo antes de servir.

SHILA'S GRANDMOTHER'S PICANTE DE CARNE RECIPE BY TASTY

Steps:

• Season the steak with salt, pepper, and cumin.
• Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
• Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
• Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
• Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
• Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
• Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
• Enjoy!