Carne estofada con calabaza

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Carne estofada con calabaza. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Carne estofada con calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carne estofada con calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Carne estofada con calabaza is 2-3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Carne estofada con calabaza estimated approx 3 h.

To begin with this particular recipe, we have to prepare a few components. You can have Carne estofada con calabaza using 7 ingredients and 5 steps. Here is how you can achieve it.

Algo diferente, sano y muy rico!! Es como una carne en salsa, pero con el dulzor de la calabaza. A mí me gusta hacerla a fuego lento durante varias horas, para que la carne quede jugosa y tierna, pero puede hacerse en la olla exprés si se quiere hacer más rápido. Lo acompañamos de unas patatas asadas aliñas muy ricas también!
#realfood
#platounico

Ingredients and spices that need to be Take to make Carne estofada con calabaza:

1. 1/2 kg ternera en trozos (magro)
2. 1/2 calabaza
3. 1 cebolla
4. 1/2 lata tomate triturado
5. 1/2 vaso vino blanco
6. Romero, ajo en polvo
7. Sal, pimienta, aove

Instructions to make to make Carne estofada con calabaza

1. Preparamos los ingredientes.
2. En una olla con un chorrito de aceite de oliva echamos la cebolla partida en trozos grandes, sofreímos un poco y añadimos la carne en trozos. Dejamos sofriendo a fuego medio-alto durante 15 minutos, cuando la carne haya cogido color añadimos la calabaza (pelada, limpia y cortada en trozos grandes). Añadimos las especias y seguimos sofriendo a fuego medio alto moviendo de vez en cuando para que no se pegue.
3. Cuando la cebolla este transparente, y se haya reblandecido un poco la calabaza añadimos el vino blanco, y dejamos hasta que reduzca. Una vez reducido añadimos el tomate triturado movemos bien y dejamos que ligue con la salsa. Dejamos unos 15 minutos a fuego medio alto. Pasado el tiempo añadimos agua hirviendo hasta cubrir con un poco más de sal, y bajamos a fuego medio, tapamos y dejamos durante 2 horas cociendo, moviendo de vez en cuando y añadiendo agua hirviendo cuando se quede seco.
4. Este último paso de 2 horas cociendo podéis cambiarlo si queréis que vaya más rápido (pero no quedará igual de sabor), es ponerlo en la olla exprés durante 20 minutos. Es para que se quede la carne tierna.
5. Y listo!! Según la cantidad de agua quedará más seco o más caldoso. Nosotros lo acompañamos de unas patatas asadas (al microondas) con aceite y hierbas provenzales.

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