In Spain children love this dish, and it is a good way of introducing vegetables to their diet. When my son was younger, I used to mash this dish using a blender and he really loved it! I hope you enjoy this Spanish recipe. It is full of flavour and scent provided by spices such as cumin or saffron.
Ingredients:
Serves 4
800 g. beef lean diced steak
150 g. peas
2 carrots
6 potatoes
1 tomato
half a red pepper
half a green pepper
1 onion
2 cloves of garlic
100 ml. extra virgin olive oil
200 ml. Spanish white wine
100 ml. water
1 teaspoonful of ground cumin
1 pinch of saffron
Ground black pepper
Difficulty and cooking time:
Easy
1 hour and a half
Preparation:
Chop the garlic, onion and peppers and put them into a frying pan with the olive oil.
Add a little salt and stir-fry until onion turns golden.
Sprinkle the diced beef with ground black pepper to taste.
Then put the meat into the frying pan.
Salt to taste and cook over a high heat, stirring until all the water from the meat has evaporated and the meat is done.
Wash, peel and chop the tomato and carrots.
Once the meat is cooked, add the diced tomato and stir.
Pour in the white wine, reduce heat and simmer for five minutes.
Pour the content of the frying pan into a pot, add the sliced carrots and a teaspoonful of ground cumin.
Then add the pinch of saffron or a teaspoonful of ground saffron. Stir thoroughly, cover with lid and simmer for 20 minutes.
In the meantime peel, wash and dice the potatoes.
Salt to taste and then add the potatoes.
Pour in 100ml of water.
Add the peas and cook over a high heat bringing it to the boil, then reduce heat. Cover with lid and simmer for 25 minutes stirring occasionally.
Serve it hot.
I hope you enjoy this dish!
See you soon.
María
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