94% would make again
Shila’s Grandmother’s Picante De Carne
June 10, 2019
for 4 servings
- 1 lb sirloin steak (455 g), cut into cubes
- salt, to taste
- pepper, to taste
- 1 teaspoon cumin seeds
- 1 tablespoon canola oil, divided
- 2 cups yellow onion (300 g)
- 2 teaspoons pureed garlic
- 1 tablespoon aji amarillo paste
- 2 cups golden potato (450 g), diced
- 1 cup carrot (120 g), diced
- 2 cups water (480 mL)
- 1 teaspoon chicken bouillon powder
- 1 cup green peas (150 g)
- 1 cup peruvian corn (175 g), choclo, fresh or frozen
- peruvian-style rice, or other cooked white rice
- egg, cooked sunny-side up
- fresh parsley, chopped
- Calories 459
- Fat 19g
- Carbs 44g
- Fiber 6g
- Sugar 10g
- Protein 29g
Estimated values based on one serving size.
- 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.