Locro Con Papas Argentina Recipes

LOCRO CON PAPAS (ARGENTINA)

Locro Con Papas (Argentina) image

Posted in response to a request. Locro is a traditional recipe from Argentina which is a cross between a hearty stew and a cassoulet. This version combines firm white fish wih well cooked potatoes. (Cooking times are estimated.)

Provided by justcallmetoni

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

60 g butter
1 teaspoon paprika
2 onions, finely chopped
1 liter water
2 cups light cream
10 small baking potatoes, peeled and diced 500 ml (2 cups)
250 g firm white fish fillets, cut into bite-sized pieces (sea bass, cod or haddock)
2 eggs, lightly beaten
375 ml grated muenster cheese, salt and pepper to taste

Steps:

Melt the butter in a large saucepan and add the paprika, stirring to mix in the spice. Sauté the onions in this mixture until soft.
Add the water and bring to a boil; add the potatoes. Simmer gently until the potatoes are almost cooked. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
Add the light cream and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If necessary, take the back of a large fork or wooden spoon and gently mash the potatoes.
Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup. Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.
If available, some roasted corn kernels can be sprinkled on top as a garnish.

Nutrition Facts : Calories 591.5, Fat 34.8, SaturatedFat 21, Cholesterol 200.8, Sodium 340.1, Carbohydrate 48.4, Fiber 4.3, Sugar 4, Protein 23.1

GUISADO DE BISTEC CON PAPAS

Guisado De Bistec Con Papas image

Make and share this Guisado De Bistec Con Papas recipe from Food.com.

Provided by Carrlin

Categories Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 dried ancho chiles
1 cup boiling water
1/2 onion, coarsely chopped
1 teaspoon chicken bouillon powder
1 lb chuck steak, cut in 1-inch strips
3 -4 medium potatoes, peeled and cut in 1-inch cubes
salt and pepper

Steps:

Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.

Nutrition Facts : Calories 455.1, Fat 23.5, SaturatedFat 9.2, Cholesterol 78.3, Sodium 176.5, Carbohydrate 35.9, Fiber 6.5, Sugar 1.9, Protein 25.8

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