Pennsylvania Dutch Mixtas

Ingredients

In the original Mexican Mixtas, the dish typically includes ingredients such as chorizo, jalapenos, and cilantro, which are commonly found in Mexican cuisine. However, in this adaptation for Pennsylvania Dutch cuisine, we have replaced these ingredients with beef, bell peppers, and a blend of spices that are more commonly used in Dutch cooking. This adaptation brings a heartier and more comforting flavor profile to the dish, while still maintaining the essence of the original Mixtas. We alse have the original recipe for Mixtas, so you can check it out.

• 500g (1.1 lb) beef, cut into chunks 500g (1.1 lb) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon thyme 1/2 teaspoon thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef chunks and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the sliced onion, bell peppers, carrots, and potatoes. Sauté until the vegetables are slightly softened.
3. 3.
   Add the minced garlic to the pot and cook for another minute.
4. 4.
   Return the beef to the pot and add the diced tomatoes, beef broth, paprika, cumin, thyme, salt, and pepper. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Pennsylvania Dutch Mixtas hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cooking.
• Bell peppers — Use a mix of different colored bell peppers to add visual appeal to the dish.
• Potatoes — Opt for waxy potatoes, such as Yukon Gold or red potatoes, as they hold their shape better during cooking.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a diced jalapeno to the dish.
• Serve the Pennsylvania Dutch Mixtas with a side of crusty bread or over cooked rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Pennsylvania Dutch Mixtas in deep bowls, allowing the rich sauce to mingle with the tender beef and vegetables. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation of the Pennsylvania Dutch Mixtas, arrange the beef chunks and vegetables in an appealing manner on the plate. Drizzle some of the sauce over the top and sprinkle with fresh herbs for an added touch of elegance.