Messi or Shaqiri?
I looked long and hard and found this Argentinean recipe: Carbonada Criolla:
Ingredients:
1 large onion, chopped
2 cloves of garlic, minced
1 green pepper, chopped
1/3 cup olive oil
1.5 pounds stewing beef, cut into 1 inch pieces
1 can stewed tomatoes
2 cups beef broth
3 sweet potatoes, peeled and cubed
2 white potatoes, peeled and cubed
2 tablespoons sugar
1 large winter squash, peeled and cubed
7 ounces dried apricots, roughly chopped (about 1 cup)
1 cup frozen corn
salt and pepper to taste
Preparation:
In a large pot, sauté the onions, green pepper, and garlic in the olive oil until golden and soft.
Add the beef and cook on medium-high heat, turning to brown all sides.
Add the stewed tomatoes, beef broth, potatoes, sugar, squash, and apricots, and lower heat to a simmer.
Cover and simmer over low heat for one hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if stew seems too thick.
Cook for about a half hour longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.
Serves 6 to 8.
Beyond fondue and Swiss Steak, my knowledge of Swiss main dishes is pretty weak. I found this one and it seems somewhat different: Grison Beef Stew:
1 1/2 pounds beef brisket
1 large head cabbage
1 tablespoon margarine
8 ounces bacon, cooked and cubed
1/2 cup sliced onion
3 bay leaves
salt and pepper to taste
1 pinch ground nutmeg
1 cup red wine
1 cup beef stock
Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve.
Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.
Argentina v Switzerland Round of 16 Open ThreadPost + Comments (117)