Cuban Beef Stew over Sticky Rice
Olive oil 1/2 oz
Onion, medium dice 4-1/2 oz
Garlic, minced 1 oz
Beef sirloin steak, tips, cubed 20 oz
Minor’s® Beef Gravy Concentrate (No Added MSG)* 3/4 oz
Water, boiling 16 oz
Potato, medium dice, blanched 4 oz
Red pepper, roasted, drained, medium dice 2 oz
Raisins 1 oz
Capers in brine, drained 2 oz
Green olives, stuffed 2 oz
Sticky rice, prepared 28 oz
- In a large pan, heat oil over medium heat. Add onions and garlic, stirring frequently.
- Add meat and cook until brown. Add Beef Gravy and water. Bring to a boil, cover, and reduce heat to a low simmmer. Cook 30 minutes or until meat is fork tender, adding more water if stew becomes too think.
- Stir potatoes into stew and cook uncovered until potatoes are tender. Add roasted red pepper, raisins, capers, and olives. Season to taste.
- Portion 4 oz of sticky rice on a plate. Ladle 4 oz stew over rice. Garnish and serve.
*No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.