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Carne "guisao" - Asturian stewed veal

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Joined: 24 Jun 2003
Posts: 1554

PostPosted: Wed Jan 14, 2004 6:57 am    Post subject: Carne "guisao" - Asturian stewed veal Reply with quote

Here's a fool-proof recipe for our delicious stewed veal:
Aquí os va mi receta a prueba de fallos de carne "guisao":

Carne “guisao” en olla express

(Para 4-6 personas)

750 g de ternera, cortada en dados grandes
2 cebollas medianas
½ pimiento verde
1 vaso de vino blanco (1/4 l)
2 dientes de ajo

Adobar carne con sal y ajo machacado en mortero (o picar los dos dientes de ajo y freir con las cebollas, si se prefiere).
Picar cebollas y pimiento y sofreir en sartén hasta que cebolla esté trasparente.
Cubrir fondo de la olla express con aceite de oliva.
Freir carne para cerrar poros hasta que esté dorada.
Añadir 1 vaso de vino blanco.
Añadir sofrito de cebolla y pimiento.

Cerrar olla y, con la válvula en el 1, cocer durante 12 minutos a partir de la subida de la válvula.
Retirar del fuego y cuando baje la válvula, abrir olla.
Si hace falta, seguir cociendo hasta que se evapore todo el líquido y sólo quede una salsa espesa de aceite y cebolla tostada.

Servir con patatas fritas o puré de patatas.


Asturian-style stewed meat, in pressure cooker

2 Lbs of veal, cut in large dices
2 medium onions
½ green bell pepper
1 cup white wine (1/4 litre)
2 cloves of garlic

Rub meat with crushed garlic and salt (if you prefer, fry the 2 cloves of garlic chopped with the onions and pepper)
Chop onions and bell pepper and sauté in frying pan, with 5 or 6 tbsp of oil, until onion looks glassy.
Cover bottom of pressure cooker with olive oil.
Fry meat dices to close pores, until golden brown
Add 1 cup of white wine.
Add sauté of onions and bell pepper.

Close pressure cooker and when valve is up, cook for 12 minutes at valve setting 1.
Turn off heat and when valve is down, open the pot.
If necessary, continue boiling down the liquid until it is completely evaporated and only a thick brown onion sauce is left.

Serve with french fries or mashed potatoes.

¡Que aproveche!
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