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Chilean   -   Chilean Carbonada   adapted from The South American Cookbook by Cora, Rose and Bob Brown

  • 1 Pound Beef -- Cubed
  • 1 Medium Onion -- Chopped
  • 2 Tablespoons Butter
  • 1 Tablespoon Paprika
  • 3 Medium Potato -- Cubed
  • 3 Tablespoons Rice
  • 1/2 Cup Peas
  • 1 Small Butternut Squash -- Cubed
  • 1/2 Cup Corn
  • Salt And Pepper -- To Taste
  • 1 Medium Egg -- Beaten
  • 4 Cups Beef Stock
Directions Saute beef and onion in butter until well browned. Add paprika and saute for 5 minutes. Add potatoes and saute for 10 minutes. Cover with stock, add rice, peas, squash and corn, simmer for 30 minutes. Season with salt and pepper. and whisk in the egg, forming threads. Serve with tortillas.
Serves 1
Time to Make 0:00

Printer version   3 Votes - Yum: 3, Easiness: 2.33333, Speed: 2.33333, Overall: 2.55556 Rate this recipe

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