Recipe
December 31, 2008
Cuban Picadillo Sirloin Soup Recipe
Step 1: Spread sirloin cubes on plate or baking pan, sprinkle with chili powder, salt, pepper and flour. Toss with fingers to coat. Set aside.
Step 2: In large pot, heat the vegetable oil to medium-high. Break up ground beef into pot, add onion, garlic and salt. Cook, stirring, until meat is no longer pink. Transfer to bowl, leaving fat and juices in pot. Add sirloin to pot and brown all sides. Transfer to bowl with ground beef.
Step 3: Reduce heat to medium. Mix sundried tomatoes, jalapeños, apple, olives, raisins, garlic, chili powder, cinnamon and cumin in pot. Add reserved ground and cubed meat (plus all collected juices), water, diced tomatoes with liquid and beef stock.
Step 4: Simmer uncovered 30 minutes, stirring occasionally, skimming off fat. In last 10 minutes, sprinkle cornmeal into pot while stirring to thicken soup. Garnish with toasted almonds and serve immediately.
Makes 5 quarts
Directions
Yield:
Step 1: Spread sirloin cubes on plate or baking pan, sprinkle with chili powder, salt, pepper and flour. Toss with fingers to coat. Set aside.
Step 2: In large pot, heat the vegetable oil to medium-high. Break up ground beef into pot, add onion, garlic and salt. Cook, stirring, until meat is no longer pink. Transfer to bowl, leaving fat and juices in pot. Add sirloin to pot and brown all sides. Transfer to bowl with ground beef.
Step 3: Reduce heat to medium. Mix sundried tomatoes, jalapeños, apple, olives, raisins, garlic, chili powder, cinnamon and cumin in pot. Add reserved ground and cubed meat (plus all collected juices), water, diced tomatoes with liquid and beef stock.
Step 4: Simmer uncovered 30 minutes, stirring occasionally, skimming off fat. In last 10 minutes, sprinkle cornmeal into pot while stirring to thicken soup. Garnish with toasted almonds and serve immediately.
Makes 5 quarts