Ingredients with Measurements:
- 1 pound of beef, cut into small cubes
- 2 red bell peppers, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 1/2 cup of beef broth
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the beef, smoked paprika, cumin, salt, and black pepper. Mix well and set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the onions and garlic and sauté until the onions are translucent.
3. Add the beef to the skillet and cook until browned on all sides.
4. Add the sliced red bell peppers to the skillet and sauté for 5 minutes.
5. Pour in the white wine and beef broth and bring to a boil.
6. Reduce the heat to low and let the mixture simmer for 15 minutes.
7. In a small bowl, mix together the cornstarch and water until smooth.
8. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
9. Remove from heat and let it cool for a few minutes.
10. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can substitute beef with chicken or pork.
- You can use green bell peppers instead of red bell peppers.
- You can use vegetable broth instead of beef broth.
Variations:
- Add diced potatoes to the skillet for a heartier meal.
- Add a can of diced tomatoes to the skillet for a more tomato-based sauce.
- Add a teaspoon of chili powder for a spicier dish.
Tips and tricks:
- Make sure to cut the beef into small cubes to ensure even cooking.
- Use a wooden spoon or spatula to stir the ingredients in the skillet to prevent scratching the surface.
- Let the mixture simmer for at least 15 minutes to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Pojna Enfumegada with Beef and Peppers in a large serving dish or individual bowls.
Garnishes:
Garnish with fresh parsley for a pop of color.
Pairings:
This dish pairs well with rice or crusty bread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
- If the beef is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pojna Enfumegada is a traditional dish from the Catalan region of Spain. It is typically made with pork, but this recipe uses beef instead.
Flavor profiles:
The dish has a smoky and slightly spicy flavor from the smoked paprika and cumin.
Serving suggestions:
Serve the Pojna Enfumegada with Beef and Peppers hot with a side of rice or crusty bread.
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Region: Portuguese