Cuban Goulash Recipes

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CUBAN GOULASH



Cuban Goulash image

Posted for ZWT5 for safekeeping . Serve with rice or egg noodles, a salad, and crusty bread. If you want more heat, feel free to add a pepper of some sort.

Provided by WiGal

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb boneless pork roast, cubed in bite size pieces
1 lb onion, diced
1 lb plantain, peeled and diced
1 cup zucchini, optional-chunked
3 (10 ounce) cans diced tomatoes with juice
1 teaspoon ground cumin (to taste)
1 teaspoon oregano (to taste)
1 bay leaf
cayenne pepper, to taste
salt, to taste

Steps:

  • Heat the oil in a large skillet over medium heat, and brown the pork on all sides.
  • Mix in the onions, and cook and stir until tender.
  • Mix the bananas, zucchini if using, tomatoes with juice, cumin, oregano, and bay leaf into the skillet.
  • Bring to a boil, reduce heat to medium low, cover, and simmer for 20 minutes, stirring occasionally, until pork is very tender.
  • Season with cayenne pepper, salt, and pepper.
  • Remove the bay leaf before serving.

Nutrition Facts : Calories 492.2, Fat 15.1, SaturatedFat 4.6, Cholesterol 97.5, Sodium 380, Carbohydrate 56.6, Fiber 7.1, Sugar 27.7, Protein 37.2

PINCH OF NOM CUBAN BEEF RECIPE



Pinch of Nom Cuban beef recipe image

This Pinch of Nom Cuban beef recipe can be cooked on the hob or in your slow cooker and it's sure to become a new family favourite...

Provided by Jessica Ransom

Categories     Dinner

Time 2h40m

Yield Serves: 4

Number Of Ingredients 18

500g piece of stewing beef (all visible fat removed)
sea salt and freshly ground black pepper
low-calorie cooking spray
2 onions, sliced
240ml beef stock (2 beef stock cubes dissolved in 240ml boiling water)
1 x 400g tin chopped tomatoes
2 green peppers, deseeded and cut into strips
2 red peppers, deseeded and cut into strips
4 garlic cloves, crushed
2 tbsp tomato puree
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground turmeric
2 bay leaves
1 tbsp fresh coriander, chopped
1 red or white wine stock pot
1 tbsp white wine vinegar
cooked rice, to serve (optional)

Steps:

  • Season the meat well with salt and pepper.
  • Spray a large frying pan with low-calorie cooking spray. Brown the meat over a high heat then set aside.
  • Add a little more low-calorie cooking spray to the pan, then sauté the onions for 3-4 minutes until they start to soften.
  • Add the remaining ingredients to the pan with the browned meat and onions.
  • Bring to the boil then reduce the heat and simmer for 1½-2 hours or until the meat is tender. (You can also cover the pan and cook in the oven for 2-2½ hours at 160°C/fan 140°C/gas mark 3, but make sure your pan is ovenproof.)
  • Pull the meat apart with two forks - it should shred easily. If the sauce is a little thin you can remove the lid to reduce the liquid.
  • Serve on a bed of rice or whatever you fancy.
  • Fancy using your slow cooker instead? Here's the slow cooker method: (Takes 6-8 hours to cook) Season the meat well with salt and pepper. Spray a frying pan with a little low-calorie cooking spray and place over a medium heat. Add the meat and sauté for a few minutes on both sides until browned. Add all the remaining ingredients to the slow cooker along with the browned meat. Set the slow cooker to High and cook for 6 hours, or on Medium setting for 8 hours. Pull the meat apart with two forks - it should shred easily. If the sauce is still a little thin, remove the slow cooker lid and allow it to reduce slightly. Serve on a bed of rice or whatever you fancy.
  • Electric pressure cooker method: (Takes 1 hour and 20 minutes to cook) Season the meat well with salt and pepper. Set the pressure cooker to Sauté/Browning, then spray it with a little low-calorie cooking spray. Add the meat and sauté for a few minutes on both sides until browned. Add the remaining ingredients to the pressure cooker with the browned meat. Put the lid on the pressure cooker and pressure-cook on Manual/Stew for 1 hour, then allow the pressure to release naturally for about 15 minutes (Natural Pressure Release/NPR). Pull the meat apart with two forks - it should shred easily. If the sauce is still a little thin, remove the pressure cooker lid and set to Sauté to reduce slightly. Serve on a bed of rice or whatever you fancy. Recipe extracted from Pinch of Nom: 100 Slimming Home-Style Recipes (Bluebird publishing) View at Amazon | £9.99

Nutrition Facts : @context https, Calories 257 Kcal, Sugar 16.7 g, Fat 4.7 g, SaturatedFat 1.6 g, Sodium 1.6 g, Protein 34.5 g, Carbohydrate 20.7 g

CUBAN GOULASH



Cuban Goulash image

I first had this served over egg noodles, but served with rice is just as nice. This recipe was introduced to me by a Cuban friend when I was seven years old. To this day, (twenty years later), it remains one of my favourites. Don't be frightened by this seemingly strange combination of ingredients; this is brilliant! The nice thing about this recipe is that it doesn't require any measurements. You use an equal amount of each ingredient, so it's infinitely scalable!

Provided by LUSCIOUSLEMONADE

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork roast, cubed
1 pound onions, diced
1 pound bananas, peeled and diced
1 (16 ounce) can diced tomatoes with juice
cayenne pepper to taste
salt and ground black pepper to taste

Steps:

  • Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
  • Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

Nutrition Facts : Calories 197 calories, Carbohydrate 26.9 g, Cholesterol 26.5 mg, Fat 5.5 g, Fiber 3.9 g, Protein 11 g, SaturatedFat 1.4 g, Sodium 137.9 mg, Sugar 14.4 g

CUBAN GOULASH



Cuban Goulash image

"I first had this served over egg noodles, but served with rice is just as nice. This recipe was introduced to me by a Cuban friend when I was seven years old. To this day, (twenty years later), it remains one of my favourites. Don't be frightened by this seemingly strange combination of ingredients; this is brilliant! The nice thing about this recipe is that it doesn't require any measurements. You use an equal amount of each ingredient, so it's infinitely scalable!"

Provided by @MakeItYours

Number Of Ingredients 7

1 tablespoon vegetable oil
1 pound boneless pork roast, cubed
1 pound onions, diced
1 pound bananas, peeled and diced
1 (16 ounce) can diced tomatoes with juice
cayenne pepper to taste
salt and ground black pepper to taste

Steps:

  • Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
  • Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

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