| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cuban | *aji-amer, Cuban, Restaurant, Soup | 4 | Servings |
INGREDIENTS
| 3 | T | Unsalted butter |
| 2 | Red or white pearl onions | |
| julienned | ||
| 1 | c | Dry sherry |
| 3 | T | Worcestershire sauce |
| 3 | T | Soy sauce |
| 3 | T | Balsamic vinegar |
| 1 | gl | Beef stock |
| 1 | lb | Skirt steak |
| 2 | T | Flour |
| 6 | Cloves garlic, finely | |
| chopped | ||
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 2 | T | Olive oil |
| 3 | lb | Pearl onions, peeled |
INSTRUCTIONS
In a large stockpot over high heat, melt the butter. Add the julienned onions and caramelize while stirring, about six minutes. Add the sherry, Worcestershire, soy sauce and vinegar. Reduce and cook about 10 minutes. Add the stock and bring to a boil, then decrease the heat to low, cover and simmer. Combine the flour, garlic, salt and pepper in a large mixing bowl. Cut the steak into thin strips and toss with the flour mixture to coat evenly. Heat the oil in a saute pan over high heat. Add the steak strips and sear while stirring for about five minutes. Uncover the stockpot. Add the steak strips and simmer for about 20 minutes. Add the peeled onion and simmer another 20 minutes. Ladle the soup into bowls. Serves 4. >Excerpt from LATIN LADLES by Douglas Rodriguez (Ten Speed: 1997-ISBN 0-89815-851-6) >Story by Carolyn Jung (Knight Ridder) >Riverside Press-Enterprise 1998-Apr-05 >Hanneman/Buster Notes: Chef Douglas Rodriguez specializes in one-pot meals native to the Caribbean and to Central and South America. He's the Cuban-American chef of Manhattan's Patria restaurant. Recipe by: LATIN LADLES by Douglas Rodriguez Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1313
Calories From Fat: 558
Total Fat: 62.4g
Cholesterol: 151.2mg
Sodium: 9660.7mg
Potassium: 2491mg
Carbohydrates: 113.2g
Fiber: 8.8g
Sugar: 26.5g
Protein: 61.7g