Carne Gisada Con Papas
(Beef and Potatoes) Recipe

Origin: Mexico Period: Traditional

This is a classic Mexican dish for a one-pot dish of beef with potatoes in a tomato-based sauce.

Ingredients:

1.35kg rump (round) steak about 1.2cm thick
240ml tomato purée
1/2 tsp ground black pepper
1/2 tsp chilli flakes (or to taste)
1 garlic clove, smashed
900g potatoes, peeled and cubed (1cm cubes)
1 tsp salt
1/2 tsp ground cumin

Carne Gisada Con Papas
(Beef and Potatoes) Preparation:

Method:

Cut the steak into cubes then brown in heavy frying pan or an oven-proof casserole dish. As soon as the meat has begun to darken add the potatoes and continue to brown (don't worry if the meat begins to stick). When the meat is well coloured and the potatoes have begun to turn golden add the tomato purée, spices, salt and garlic. Add about 240ml water and bring the mixture to a boil. Reduce to a simmer and continue cooking for about 35 minutes, or until the meat and potatoes are tender. Serve hot.

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