CARNE GUISADA GUATEMALTECA EN OLLA DE PRESIÓN ELÉCTRICA YouTube from www.youtube.com
Introduction
Carne Guisada is a traditional Guatemalan dish that is often served for lunch or dinner. It is a hearty beef stew that is perfect for cool weather. This recipe is easy to follow and can be customized to your liking. This article will provide you with a detailed recipe for Carne Guisada Guatemalteca, including ingredients, instructions, and nutrition information.
Ingredients
- 2 pounds of beef stew meat - 1 onion, diced - 3 cloves of garlic, minced - 2 tomatoes, diced - 2 bell peppers, diced - 2 tablespoons of tomato paste - 1 tablespoon of cumin - 1 tablespoon of paprika - 1 tablespoon of chili powder - 2 cups of beef broth - 2 tablespoons of olive oil - Salt and pepper to taste
Instructions
1. In a large pot, heat up the olive oil over medium-high heat. 2. Add the beef stew meat and cook until browned on all sides. 3. Add the diced onions and minced garlic to the pot and cook until the onions are translucent. 4. Add the diced tomatoes and bell peppers to the pot and stir everything together. 5. Add the tomato paste, cumin, paprika, and chili powder to the pot and mix well. 6. Pour in the beef broth and stir everything together. 7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the beef is tender and the sauce has thickened. 8. Add salt and pepper to taste. 9. Serve hot with rice, tortillas or crusty bread.
Nutrition Information
This recipe makes approximately 6 servings. Each serving contains: - Calories: 350 - Fat: 15g - Carbohydrates: 11g - Protein: 42g - Sodium: 600mg
Tips and Tricks
- You can use any type of beef stew meat for this recipe, but I recommend using chuck or round roast. - If you don't have beef broth on hand, you can use chicken or vegetable broth instead. - For a spicier version of this dish, add more chili powder or diced jalapenos. - You can also add other vegetables to this dish, such as carrots or potatoes. - Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
