SHILA'S GRANDMOTHER'S PICANTE DE CARNE RECIPE BY TASTY
Here's what you need: sirloin steak, salt, pepper, cumin seeds, canola oil, yellow onion, pureed garlic, aji amarillo paste, golden potato, carrot, water, chicken bouillon powder, green peas, peruvian corn, peruvian-style rice, egg, fresh parsley
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 452 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 6 grams, Protein 28 grams, Sugar 10 grams
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