Spanish > Regional Spanish > Castilian

Carne de Ávila with Green Beans Recipe

Ingredients with Measurements:
- 1 lb. beef sirloin, sliced into thin strips
- 1 lb. fresh green beans, trimmed
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup beef broth
- 1 tbsp. tomato paste

Special equipment needed:
- Large skillet
- Tongs

Step-by-step instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned on all sides, about 5 minutes. Use tongs to turn the beef strips.
3. Remove the beef from the skillet and set aside.
4. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.
5. Add the smoked paprika, ground cumin, dried oregano, salt, and black pepper to the skillet and stir to combine.
6. Add the beef broth and tomato paste to the skillet and stir to combine.
7. Add the green beans to the skillet and stir to coat with the sauce.
8. Return the beef to the skillet and stir to combine with the green beans and sauce.
9. Reduce the heat to medium-low and cover the skillet with a lid.
10. Cook for 10-15 minutes, or until the green beans are tender and the beef is cooked through.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning the beef
Medium-low heat for cooking the green beans and beef in the sauce
Serving size:
4 servings

Nutritional information:
Calories per serving: 290
Fat per serving: 12g
Carbohydrates per serving: 16g
Protein per serving: 29g

Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Green beans can be substituted with asparagus or broccoli.
- Beef broth can be substituted with chicken broth or vegetable broth.

Variations:
- Add sliced bell peppers or mushrooms to the skillet for added flavor and texture.
- Use different spices, such as chili powder or coriander, to change the flavor profile.
- Serve the dish over rice or quinoa for a heartier meal.

Tips and tricks:
- Make sure to trim the green beans before cooking to remove any tough ends.
- Use tongs to turn the beef strips while browning to prevent them from breaking apart.
- Cover the skillet with a lid while cooking the green beans and beef to prevent the sauce from evaporating too quickly.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.

Presentation ideas:
Serve the Carne de Ávila with Green Beans in a shallow bowl or on a plate with a sprinkle of chopped fresh parsley on top.

Garnishes:
Garnish with a sprinkle of chopped fresh parsley or a squeeze of fresh lemon juice.

Pairings:
Pair with a glass of red wine, such as Tempranillo or Garnacha.

Suggested side dishes:
Serve with a side of Spanish rice or a simple salad.

Troubleshooting advice:
- If the sauce is too thin, simmer the skillet uncovered for a few minutes to thicken it up.
- If the green beans are still tough after cooking, add a splash of water to the skillet and cook for a few more minutes.

Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Carne de Ávila is a traditional Spanish dish from the city of Ávila in the Castilla y León region. It is typically made with beef sirloin and a variety of spices.

Flavor profiles:
The dish has a smoky and slightly spicy flavor from the smoked paprika and cumin, with a hint of sweetness from the tomato paste.

Serving suggestions:
Serve the Carne de Ávila with Green Beans as a main course for dinner or lunch.

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Region: Spanish

Taste: Savory, Tangy, Herbal, Earthy, Aromatic