Rice Potatoes with Carne Picada cut Beef Gravy

Carne Picada beef is thinly sliced beef most likely chuck steak. It flavors up well. This gravy went very well with the texture of the rice potatoes. I used a potato ricer to do the riceing.
Rice Potatoes with Carne Picada cut Beef Gravy
Carne Picada beef is thinly sliced beef most likely chuck steak. It flavors up well. This gravy went very well with the texture of the rice potatoes. I used a potato ricer to do the riceing.
Cooking Instructions
- 1
Peel and wash the potatoes just cover with water to boil till just starting to become fork tender.
- 2
Get the carne picada ready
- 3
Dice the onion it was a big strawberry onion I used half. This yielded 8 cups of coarsely diced onion.
- 4
Dice the onion and add to the hot oil.
- 5
Sauté for 8 minutes then add the carne picada.
- 6
Add the spices.
- 7
Stir well cook till the beef is browned.
- 8
Add the flour
- 9
Mix well and sauté for 8 minutes to get the flour cooked.
- 10
Add the broth Worcestershire sauce, and peas. Simmer 20 - 25 minutes to thicken stir often.
- 11
Drain the potatoes when just fork tender then rice or shred the potatoes.
- 12
When the bottom of pot you boil them in is covered add half the kosher salt. Then gently stir in. Then rice the rest of the potatoes and add rest of the salt. Add butter in pats and gently stir in and cover.
- 13
Serve the carne picada beef and gravy on top of the rice potatoes. I hope you enjoy!!!!!
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