Cuban Goulash

I first had this served over egg noodles, but served with rice is just as nice. This recipe was introduced to me by a Cuban friend when I was seven years old. To this day, (twenty years later), it remains one of my favourites. Don’t be frightened by this seemingly strange combination of ingredients; this is brilliant! The nice thing about this recipe is that it doesn’t require any measurements. You use an equal amount of each ingredient, so it’s infinitely scalable!

Step: 1

Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.

Step: 2

Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

Per Serving: 197 calories; protein 11g; carbohydrates 26.9g; fat 5.5g; cholesterol 26.5mg; sodium 137.9mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.