Carne in Sugo Abruzzese

Ingredients

In this adaptation, we incorporate the flavors of Abruzzese and Molisan cuisine into the Mexican Carne en su jugo. The original dish is typically made with Mexican ingredients such as tomatillos and cilantro, while our version uses tomatoes and herbs commonly found in Abruzzese and Molisan cuisine. The cooking techniques and overall concept remain similar, but the flavor profile is adjusted to suit the target cuisine. We alse have the original recipe for Carne en su jugo, so you can check it out.

• 500g (1.1 lb) beef, cut into small cubes 500g (1.1 lb) beef, cut into small cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the beef cubes and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, paprika, bay leaf, salt, and pepper.
5. 5.
   Pour in the beef broth and bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the Carne in Sugo Abruzzese hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results. Trim any excess fat before cutting into cubes.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in the tomato sauce and herbs for a few hours or overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the simmering stew.

Serving advice

Serve the Carne in Sugo Abruzzese with crusty bread or pasta to soak up the delicious sauce. It pairs well with a fresh green salad or steamed vegetables on the side.

Presentation advice

Garnish the Carne in Sugo Abruzzese with a sprinkle of fresh parsley to add a pop of color. Serve it in shallow bowls to showcase the vibrant red sauce and tender beef.