Yield > 1
Keys : Meats Spanish Spain European Mediterranean
Ingredients :
1 1/2 lb Shoulder steak
1/2 x to 3/4 C chopped onion
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
1/2 cup chopped celery
2 1/2 cup canned tomatoes
1 cup water
1 tsp salt
freshly ground black
pepper, to taste
1 tsp paprika
2 tsp sugar
1 cup uncooked rice
Method :
• Wipe meat with damp cloth; cut off fat edging the steaks.
Brown meat slowly on both sides. (Use a cast iron skillet, if
possible. No added fat is necessary.)
• To skillet, add all the rest of the ingredients, except rice,
and turn heat to low. Cover pan. Cook 30 minutes. Add rice
(regular, NOT instant nor converted rice!) and simmer,
covered, 30 to 40 minutes longer, until meat and rice are very
tender. I usually remove the meat and put the rice into the
liquid, then put the meat on top. I served it with a tossed salad
and - believe it or not - succotash.
• Great combination of flavors.
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