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Cuban Goulash

Cuban Goulash

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
LUSCIOUSLEMONADE

LUSCIOUSLEMONADE

I first had this served over egg noodles, but served with rice is just as nice. This recipe was introduced to me by a Cuban friend when I was seven years old. To this day, (twenty years later), it remains one of my favourites. Don't be frightened by this seemingly strange combination of ingredients; this is brilliant! The nice thing about this recipe is that it doesn't require any measurements. You use an equal amount of each ingredient, so it's infinitely scalable!

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
  2. Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.
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Reviews

GLorenzsonn
25

GLorenzsonn

5/31/2007

I have made this many times, except that I use plantains instead of bananas. Also, I add cumin, oregano and bay leaf (in Venezuela we get it in piowder form).

SPOTTYSCOTTIEGIRL
22

SPOTTYSCOTTIEGIRL

6/1/2007

Born & bred in Miami, I was skeptical about this dish, even as I served it up. HOWEVER, with just slight tweaking, my family and I thoroughly enjoyed it! Tweaks: added cumin (a must for authentic cuban flavor), used 3 (10oz) cans of Rotel diced tomatoes. Also, my bananas were slightly green. Yum-a-licious, seriously! The tweaks kept me from giving this a 5* review...

Aspiring Chef Rita
17

Aspiring Chef Rita

1/6/2005

I'm always looking for new ways to cook pork and this was easy and delicious. Nothing needed to be changed - I made minor ones - used Goya seasoning to season the meat before cooking and again at the end in place of the salt and pepper. I also had some leftover canned corn which I added. I cut the meat into bite sized pieces, therefore, 20 min. of cooking time was plenty - it would have been dried out if I had done 30 min. I served it over rice but the next time I'n going to serve it by itself (it is filling) and put out some crusty bread with butter. Thanks submitter.

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