Estofado de Madrid

Ingredients

• a pound of fresh pork
• a cupful of onion
• a cupful of mixed vegetables
• a chopped pepper
• two sliced tomatoes
• a pint of hot stock or water
• salt to taste

Method

1. 1

   Cut the pork into thin slices, remove the fat, and fry with chopped onion and mixed vegetables until nicely colored.

2. 2

   Skim out the vegetables, brown the meat rubbed with garlic, then place all in a casserole with chopped pepper, sliced tomatoes, and salt.

3. 3

   Cover with hot stock or water, cover closely, and cook in the oven for an hour or more.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 43. The excerpt below is the record exactly as published.

ESTOFADO DE MADRID— SPANISH Cut a pound of fresh pork into thin slices. Remove the fat and fry with a cupful each of onion and mixed vege- tables, all chopped fine. When nicely colored skim out the vegetables and brown the meat, rubbed over with gar- lic. Place all in a casserole with a chopped pepper (without the seed and vein), two sliced tomatoes and salt to taste. Cover with a pint of hot stock or water

Cook this with the app: pantry check, scaling, and the assistant.