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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)
----------------------------------------------
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


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