Shila’s Grandmother’s Picante De Carne

Name: Shila’s Grandmother’s Picante De Carne
Yield: 4
Ingredients: 1 lb sirloin steak, cut into cubes; salt, to taste; pepper, to taste; 1 teaspoon cumin seeds; 1 tablespoon canola oil, divided; 2 cups yellow onion; 2 teaspoons pureed garlic; 1 tablespoon aji amarillo paste; 2 cups golden potato, diced; 1 cup carrot, diced; 2 cups water; 1 teaspoon chicken bouillon powder; 1 cup green peas; 1 cup peruvian corn, choclo, fresh or frozen; peruvian-style rice, or other cooked white rice; egg, cooked sunny-side up; fresh parsley, chopped

Recipe by Rie McClenny from tasty.co

Dinner

Ingredients

4 servings

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1 lb sirloin steak, cut into cubes
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salt, to taste
•

pepper, to taste
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1 teaspoon cumin seeds
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1 tablespoon canola oil, divided
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2 cups yellow onion
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2 teaspoons pureed garlic
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1 tablespoon aji amarillo paste
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2 cups golden potato, diced

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1 cup carrot, diced
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2 cups water
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1 teaspoon chicken bouillon powder
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1 cup green peas
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1 cup peruvian corn, choclo, fresh or frozen
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peruvian-style rice, or other cooked white rice
•

egg, cooked sunny-side up
•

fresh parsley, chopped

Instructions

Season the steak with salt, pepper, and cumin.
Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
Enjoy!