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.