Best Beef Gaucho Recipes

Beef Gaucho image

Provided by Food Network

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 9

1 1/2 pounds ground beef (81 percent lean)
1/2 teaspoon dried oregano
Salt and black pepper
Pinch crushed red pepper
1 1/4 pounds jumbo yellow onions, thinly sliced
1 teaspoon ground cumin
1 1/4 teaspoons Spanish paprika
One 14-ounce package empanada dough, such as Goya Discos (see Cook's Note)
Vegetable oil, for deep-frying

Steps:

Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.

Gaucho Beef Tenderloin Sandwich image

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 24

Four 6-ounce beef tenderloins, butterflied
Salt and pepper
8 ounces Chipotle Cream, recipe follows
4 torta rolls or soft sandwich rolls, split and toasted
12 ounces arugula
8 ounces House Chimmi-Churri, recipe follows
4 ounces Pickled Red Onions, recipe follows
1 cup sour cream
2 tablespoons lemon juice
1 tablespoon chopped garlic
8 pieces canned chipotle chiles
Salt and pepper
3 bunches fresh cilantro
3 bunches fresh curly parsley
2 cups olive oil
1/2 cup dried oregano
1/4 cup chopped garlic
4 tablespoons lemon juice
4 tablespoons smoked paprika
2 tablespoons red chile flakes
Salt and pepper
3 cups red wine vinegar
1/2 cup sugar
2 red onions, shaved or thinly sliced

Steps:

Preheat a charbroiler or grill to medium-high heat.
Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.
Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.