Ragout of Meat (Guisado de Came)

Ingredients

• 4 cups cooked meat
• Beef broth
• 4 potatoes, sliced thickly
• 3 green peppers, broiled
• 1 cooked beet, sliced
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 green pepper, minced
• 1 teaspoon salt
• Yi teaspoon saffron

Method

1. 1

   Heat oil in a kettle until it smokes, then cool a little and fry in it the garlic, green pepper, salt and saffron.

2. 2

   Add meat and boiling broth to cover.

3. 3

   Add potatoes and allow to simmer until they are tender.

4. 4

   5 minutes before serving, add the peppers and beet which has been fried.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 62. The excerpt below is the record exactly as published.

RAGOUT OF MEAT (Guisado de Came) 4 cups cooked meat Beef broth 4 potatoes, sliced thickly 3 green peppers, broiled 1 cooked beet, sliced 2 tablespoons olive oil 1 garlic clove, minced 1 green pepper, minced 1 teaspoon salt Yi teaspoon saffron

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