I was not totally sure where this dish originated, as both my husband and I grew up with it in South America where we had traditional Mennonite, German, as well as some of the local dishes. Finally learning the correct spelling from a friend, I learned that it was a South American version of stew. It's a dish that can go far to feed a big family. My mom only used tomato paste for flavor. I've added salsa. If you like spice, you can add chili flakes.
- 1 pound stewing beef or one steak chopped small
- 2 tablespoons oil
- 1 onion, chopped
- 1/2 green or sweet pepper, chopped (optional)
- 1 teaspoon salt
- 2 carrots, chopped very fine
- 1/2 cup salsa ( I like a black bean version)
- 1 cup rice
- 2 cups water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- Trim beef and chop into popcorn sized pieces.
- Brown meat in a large pot or dutch oven, stirring as needed. Juices will come out.
- Once the juices disappear, add salt, pepper, chopped onions and sweet pepper if using. Cook, stirring as needed, until onions are soft.
- Cover with enough water to almost cover the meat. (about 1 1/2 cups) Bring to boil and simmer on low about 1 hour. ( Less time if using more tender cut of meat) Add water if needed, to keep meat from burning.
- Add carrots, salsa and rice,
- Add two times the amount of water as rice, mixing some with tomato paste and salt. Do not stir. Simmer for 1/2 hour or until rice is done and not much liquid is at the bottom.
- Serve with a sprinkle of chopped parsley.
If you are short on dinner prep time, you could cook the meat ahead of time, until ready to add the rice. Later it would only have to be reheated and carrots, rice added in. Or you can make the whole dish ahead of time and re-heat.