Carne Con Papas

Carne Con Papas

45
HEATHERMUNOZ 0

"An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan."

Ingredients 1 h 15 m {{adjustedServings}} servings 611 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 44.5 g
  • 89%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1463 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

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  1. In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
  2. Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
  3. Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.
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Reviews 45

  1. 54 Ratings

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HEATHERMUNOZ
6/6/2003

Hi everyone, I didn't realized my recipe made it here. Just a note: You can store the green pepper mixture in a tupperware in the fridge for up to 3 weeks and use it whenever sofrito or onion etc is needed. In place of achiote you can use saffron or azafaron. These are cuban spices.

BajaValle
2/16/2004

This dish was EXCELLENT. NOTE: I DID NOT USE A PRESSURE COOKER. I just don't have one, but I think it was better because I could simmer it for 1 1/2-2 hrs and let the meat get tender some steam escape,and the mmmm... Gravy form. My husband (Mexican) loved it, ALTHOUGH, he insists its actually a Mexican Dish..;)LOL. Anyhow, my kitchen never smelled so good. Thanks so much for the Recipe. Its a Keeper!!!!!

Bryan
6/5/2003

Excellent Cuban recipe. The only change to make it authentic is not to blend the vegetables. Leave them in 1" strips. Also, you'll want to add frozen peas. One tip: serve in the sauce. Do not drain it. Allow everyone to serve themselves so they can get as much sauce as they want.