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This recipe for CARNE CON PAPAS, by , is from The Official SASTURAIN Extended Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maria “Chichi” Contreras


º 1 lb. lean stew meat
º 1 cup olive oil
º 1 pack of Goya seasoning powder
º Garlic salt
º Half an onion
º Half red, green and yellow peppers
º 3 garlic cloves
º ½ can of tomato sauce
º 1 cup cooking wine
º 1 cup water
º 3 chopped potatoes
º 3 or 4 bay leaves
º 2 tsp. capers

Sprinkle garlic salt and Goya seasoning powder over the meat and let it sit for an hour.

Warm up oil in big pot and cook the meat at medium heat. Place chopped onion, peppers, and smashed garlic cloves in with the meat. When done, add the bay leaves and capers and stir. Mix the tomato sauce, cooking wine, and water, and add it to your meat. Let it cook for about 10 minutes before adding the chopped potatoes. Stir and cook until the potatoes are done.

Always cook at medium heat. If needed, add a bit more of tomato sauce and cooking wine to make sure there is enough juice left.




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