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Ingredientes
- 1 med Onion, top and bottom cut off and reserved
- 1 x Pepper, red bell, top and
- 1 x Pepper, green bell, top and bottom cut off and reserved
- 2 x Corn, ears
- 2 Tbsp. Oil, vegetable or possibly more
- 12 ounce Beef, stew meat, (shin, chuck, or possibly round) cut into 1-inch cubes
- 1 Tbsp. Garlic, finely minced
- 2 1/2 Tbsp. Chili, pwdr
- 1 pch Pepper, red, grnd
- 1 pch Pepper, black, grnd
- 1/2 c. Vermouth, dry Or possibly
- 1/2 c. Wine, white, dry
- 4 c. Stock, veal *
- 3 c. Cream, whipping
Direcciones
- * Recipe for VEAL STOCK follows in another recipe file.
- For Chili-Corn Sauce:Coarsely chop the reserved trimmings from your onions and peppers; set aside.
- Cut the whole onion and peppers into a neat fine dice; set aside.
- With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mix.
- In a large heave saucepan heat 2 Tbsp. of oil till very warm but not smoking. Add in the meat cubes and stir over high heat, shaking the pan, till the meat is nicely browned (about 7 min.)
- Add in the minced vegetable trimmings to the meat and toss 4 to 5 min.
- Add in the garlic to the mix and toss 2 min.
- Add in the chili pwdr, grnd red pepper and black pepper to the mix and stir for 2 min.
- Add in the vermouth and reduce the mix for 2 min.
- Add in the Veal Stock and reserved corncobs and bring the mix to a boil, stirring.
- Boil mix gently, skimming any fat from the surface frequently, till the stock has reduced to a light syrupy consistency
- (20 min or possibly more.)
- Add in the cream and continue to boil gently, skimming, till liquid is reduced and coats the back of a spoon (about 8 min or possibly longer.)
- Remove and throw away corncobs.
- Strain half of the mix into a clean saucepan, add in corn and vegetable mix to strained liquid, boil for 2 min, and set aside.
- (Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 627g | |
| Recipe makes 4 servings | |
| Calories 681 | |
| Calories from Fat 496 | 73% |
| Total Fat 56.05g | 70% |
| Saturated Fat 27.78g | 111% |
| Trans Fat 0.18g | |
| Cholesterol 168mg | 56% |
| Sodium 952mg | 40% |
| Potassium 879mg | 25% |
| Total Carbs 18.68g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.03g | 3% |
| Protein 23.54g | 38% |
