Best Guisado De Bistec Con Papas Recipes

Guisado De Bistec Con Papas image

Provided by Carrlin

Categories Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

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

Guisado De Chorizo y Papas image

Provided by Sackville

Categories Stew

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
2 medium red onions, chopped
6 button mushrooms, sliced
4 -6 cloves garlic, minced
3 large potatoes, chopped (peeled if desired)
250 g spanish chorizo sausage, cut into bite-sized pieces
2 tablespoons spanish paprika
5 -6 cups chicken broth
2 teaspoons fresh ground black pepper
2 bay leaves
2 tablespoons fresh basil, finely chopped

Steps:

Briefly sauté the onions and mushrooms in olive oil.
Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly but not so much that the garlic starts to burn.
Add the paprika, chicken broth, black pepper, and bay leaves.
Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft, between 20-30 minutes.
Add more chicken stock if necessary.
About five minutes before the stew is done, you may want to skim off some of the fat that will have risen to the top as the chiorzo cooked.
When you are done, stir in the basil.
Once the potatoes are cooked, if the stew is too thin just make a paste of cornstarch and water and stir rapidly into the stew.
It will thicken up after just a couple minutes over the heat.
Season with additional salt and pepper to taste.