This is a traditional recipe from Toledo, the old and famous city in Spain, very important place that once was the main city for muslims, jews and christians, living all together. It was too the Spain`s Capital during the reign of the Visigoths in Spain, which took place from mid-5th century until the beginning of the 8th century. It is a very easy recipe and very tasty.
INGREDIENTS:
500 grs. beef cut into cubes.
100 grs. peas.
1/2 onion, chopped
1 tomato, grated.
2 cloves of garlic, chopped.
50 grs. of Spanish chorizo cut into small cubes.
1/2 red pepper cut in two.
100 grs. Spanish Serrano ham cut into small cubes.
1 small glass of white wine.
Oregan
METHOD:
In a frying pan, put five spoons of olive oil. When is hot, fry the meat slightly and put aside in a pan. Add some salt, carefully because the ham and chorizo will bring lot of salt to the stew.
In the same oil, fry the pepper. Put in the pan. Add to the frying pan chorizo and ham and turn four or five times. Add the onion, tomato and garlic and low the heat. Fry for a couple of minutes and add the wine. Mix well and leave for a minute to evaporate the alcohol. Now, put everything into the saucepan and add the peas and water enough to cover the meat and a little more. Bring to the boil for 1 hour or so, until the meat is tender (the time will depend on the type of meat). You have to control the water, it should be a sauce not too liquid.
Check the salt and one minute before serve, sprinkle a bit of oregano.
INGREDIENTS:
500 grs. beef cut into cubes.
100 grs. peas.
1/2 onion, chopped
1 tomato, grated.
2 cloves of garlic, chopped.
50 grs. of Spanish chorizo cut into small cubes.
1/2 red pepper cut in two.
100 grs. Spanish Serrano ham cut into small cubes.
1 small glass of white wine.
Oregan
METHOD:
In a frying pan, put five spoons of olive oil. When is hot, fry the meat slightly and put aside in a pan. Add some salt, carefully because the ham and chorizo will bring lot of salt to the stew.
In the same oil, fry the pepper. Put in the pan. Add to the frying pan chorizo and ham and turn four or five times. Add the onion, tomato and garlic and low the heat. Fry for a couple of minutes and add the wine. Mix well and leave for a minute to evaporate the alcohol. Now, put everything into the saucepan and add the peas and water enough to cover the meat and a little more. Bring to the boil for 1 hour or so, until the meat is tender (the time will depend on the type of meat). You have to control the water, it should be a sauce not too liquid.
Check the salt and one minute before serve, sprinkle a bit of oregano.
