Most of the sweet and sour dishes are asian dishes. But this recipe is a Latin recipe. I really like it because the mango contrasts well with all the combination of spices.
Ingredients:
1 pound ground pork
1 mango cubed
1 cup of chunky tomato-based salsa
2 tablespoons. olive oil
4 cloves garlic minced
1/3 cup onions sliced
1 1/2 teaspoon cumin
1 teaspoon cinnamon
1 tsp. dried oregano
1 1/2 teaspoon coriander
1 teaspoon dried thyme
1 1/2 tablespoon almonds chopped
1 1/2 tablespoon cilantro leaves
Cooked rice
Preparation
In a large skillet heat the olive oil on medium high heat.
Add small chunks of ground pork. Do not stir so the meat should become brown.
Once one side is browned flip the pieces to the other side trying to not stir too much.
Once all the meat is well browned stir and cook the pork until well cooked and no longer pink. Lower the heat to medium.
Add the onions, cinnamon, garlic, coriander, oregano, cumin and thyme. Cook for 2 minutes more then add the salsa and the mango pieces.
Lower the heat to low and cover. Let it cook 2 minutes more. Place in the service dish and sprinkle with chopped almonds and cilantro.
Affichage des articles dont le libellé est meat. Afficher tous les articles
Affichage des articles dont le libellé est meat. Afficher tous les articles
Beef Goulash with Dumplings
Ingredients:
2 1/2 beef brisket cubed
2 tbsp. extra virgin olive oil
4 cups onions chopped
5 garlic cloves chopped
1 tbsp. sugar
1 1/2 tablespoons paprika
1 teaspoon fresh thyme
1 tsp. oregano
1/2 tsp. cumin
1 bay leaf
4 tbsp tomato paste
3 tbsp balsamic vinegar
4 cups chicken stock
Salt and pepper to taste
Dumplings
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 tbsp melted butter
Preparation
In a large pan heat the olive oil. Add the onions and sugar and cook until caramelized. Add the garlic and cook 1 minute more.
Add the cumin, oregano, paprika, thyme and bay leaf and cook 2 minutes more. Add the tomato paste.
Deglaze with the vinegar and the chicken stock. Add the pieces of beef and the salt and pepper. Bring to a boil then reduce the heat to a simmer.
Cover and cook until very tender, about 2 1/2 hours, stirring occasionally.
For the dumpings. In a bowl mix together the cake flour, salt and baking powder. Add the milk and melted butter mixing slowly.
When the beef is cooked and the meat is tender drop the dumpling batter using full teaspoon into the simmering stew.
Cover and cook for 15 to 20 minutes (while the dumplings are cooking do not uncover the pan)
2 1/2 beef brisket cubed
2 tbsp. extra virgin olive oil
4 cups onions chopped
5 garlic cloves chopped
1 tbsp. sugar
1 1/2 tablespoons paprika
1 teaspoon fresh thyme
1 tsp. oregano
1/2 tsp. cumin
1 bay leaf
4 tbsp tomato paste
3 tbsp balsamic vinegar
4 cups chicken stock
Salt and pepper to taste
Dumplings
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 tbsp melted butter
Preparation
In a large pan heat the olive oil. Add the onions and sugar and cook until caramelized. Add the garlic and cook 1 minute more.
Add the cumin, oregano, paprika, thyme and bay leaf and cook 2 minutes more. Add the tomato paste.
Deglaze with the vinegar and the chicken stock. Add the pieces of beef and the salt and pepper. Bring to a boil then reduce the heat to a simmer.
Cover and cook until very tender, about 2 1/2 hours, stirring occasionally.
For the dumpings. In a bowl mix together the cake flour, salt and baking powder. Add the milk and melted butter mixing slowly.
When the beef is cooked and the meat is tender drop the dumpling batter using full teaspoon into the simmering stew.
Cover and cook for 15 to 20 minutes (while the dumplings are cooking do not uncover the pan)
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