Carne Molida con Papa (Colombian Ground Beef and Potatoes)
Ground beef browned and simmered in blended tomato with potato, carrot and peas already cooked. Half an hour, and it is what a Colombian kitchen makes with yesterday's boiled vegetables. Serves four.
Servings: 4
Calories: 835kcal
Ingredients
- 1 kg ground beef
- 1 cup onion, chopped
- 2 cloves garlic, chopped
- 3 cups tomato, blended fresh tomato in the blender, not tinned
- 1 cup carrot and peas, cooked leftovers work perfectly
- 2 cups potatoes, pre-cooked boiled the day before, or while the beef browns
- 2 bay leaves
- Oil
- Salt and pepper, to taste the recipe uses them in step 3 but left them off the list
Instructions
- Fry the onion and the garlic in a little oil until softened.
- Add the beef and cook until browned, then add the blended tomato, the carrot and peas, the pre-cooked potatoes and the bay leaves.
- Season with salt and pepper and stir well.
- Cook for about 15 minutes, until the beef is done and the tomato has reduced.
- Serve hot, with rice.
Notes
This is a dish built on leftovers, which is why the potatoes, carrot and peas all go in already cooked. If you are starting from scratch, boil them while the beef browns and the timing works out. Blended fresh tomato rather than tinned is what gives the sauce its colour and its slightly raw sharpness; three cups sounds like a lot and reduces to much less. Take the bay leaves out before serving. Whatever is left over goes into stuffed potatoes or empanadas the next day, which is usually the plan.
Nutrition
Calories: 835kcal | Carbohydrates: 38g | Protein: 49g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 178mg | Sodium: 1304mg | Potassium: 1856mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4508IU | Vitamin C: 41mg | Calcium: 112mg | Iron: 8mg