This Cuban dish traditionally cooks for a long time. In this twist, we offer similar tastes with a faster preparation.
1 (1-pound) top sirloin, cut into (1-inch) pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces hot chicken Italian sausage
3/4 cup prechopped green bell pepper
1/2 cup prechopped onion
1/2 cup prechopped celery
3 garlic cloves, minced
2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/4 cup sliced pimiento-stuffed olives, divided
1 bay leaf
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon fresh lime juice
Lime wedges (optional)
How to Make It
Heat a large Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned. Remove casings from sausage. Add sausage to pan; sauté 1 minute or until browned, stirring to crumble. Stir in bell pepper, onion, celery, and garlic; sauté 2 minutes or until tender. Add potatoes, 2 tablespoons olives, and bay leaf to pan. Pour tomatoes evenly over beef mixture. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Discard bay leaf. Stir in remaining 2 tablespoons olives and lime juice. Serve with lime wedges, if desired.
The best part about this recipe is the olives. We added lots of them and loved that flavor. Instead of Simply Potatoes, I diced some baked potatoes and threw them in. We couldn't decide if the beef was over or undercooked but 35 min. just doesn't seem like it results in the right beef result. Overall, this was fine but just not good enough to bother making again.
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