Carne Gisada Con Papas (Meat & Potatoes) Recipe

Ingredients

3 lb round steak, 1/2 thick
2 lb potatoes
8 oz tomato sauce
1 1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp ground cumin
1 each large clove garlic, smashed
1 water


Directions

Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch
cubes). Once meat is slight browned add potatoes and continue to
brown. (Don't worry if it sticks to the bottom of the skillet. Add
tomato sauce, salt, pepper, cumin powder and garlic. Add
Approcimately ONE cup of water and simmer until meat and potatoes are
tender. Potatoes will thicken sauce.


Servings: 4 servings

 

 

Carne Gisada Con Papas (Meat & Potatoes) Recipe brought to you by Recipe Ideas


Categories: Dutch Oven; Meat; Mexican; Potato; Vegetable


The History of Recipes

Written cooking instructions as a concept can be tracked far back into distant history, in truth as far back as the early Egyptians, and potentially, even further back. Having said that, sadly, these early recipes were just very basic hieroglyphic instructions for preparing meals.

Moving our culinary historical trip onwards, we find two interesting recipe books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that we all know today, but rather descriptions of the types of meals on the menues of the upper classes of that time.

When we get to the 20th century, cookbooks are starting to become popular due to increased literacy, people having increased spare time and a general increase in wealth.

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We hope you enjoy this Carne Gisada Con Papas (Meat & Potatoes) recipe.

 


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