Friday, April 9, 2010

Cuban Style Pot Roast turned Stroganoff

I can't cook Cuban food everyday, but most of my recipes have a Cuban flavor. This is basically a Stroganoff made with a Cuban-spiced pot roast ... sort of.  It's good. Trust me.

I pulled out the Crock Pot and in went:

3 1/2 lb roast
1 large onion, chopped
5 cloves garlic, pressed
1 green bell pepper, chopped
1 cup tomato sauce
1 cup sherry
1 tsp cumin
1 tsp orgeno
1 bay leaf
salt and pepper

Once the roast is done, remove the broth (about 6 cups worth) to make a typical american gravy, and pull the roast apart with a fork. (The roast should be tender enough to do this without effort).

Boil 1 lb of fettucini noodles and drain. Set aside.

For the gravy:
In a large pot melt 4 tbsp butter over medium high heat whisk in 3-4 tbsp flour to form a paste and slowly add in your 5-6 cups beef broth whisking until thickened.
Add the pulled roast and fettucini noodles and mix together. I threw in some green peas for color.


  1. ¡Mijita, estás acabando! I have to try this recipe myself. Love pasta since I was a little boy in Cuba. And if you can combine pasta with something that has a Cuban flavor, then it must be heaven on earth. Besitos.

  2. Gracias Pedro. Croquetas de jamon tonite.

  3. Heh, my wife has said that about my cooking (that most of it has a "Cuban flavor," no matter what it is). I take it as a compliment.

  4. Karyyk, welcome to the blog. Can't beat a compliment like that!