INGREDIENTS
This is what you need for # servings:
-
- beef roast 1 lb.
- 3 potatoes
- 1 qt tomato sauce
- 1 onion
- S&P
-
optional:
- 4-6 cups beef stock
- 2 garlic cloves
- spices of choice e.g. chipotle
Pic1: caldo con papas, meat & potato soupDirections
Pic2: brown the onionsPic3: brown the meat
Pic4: add tomato sauce
- Slice the roast thin, cut, chop the slices in small pieces.
- Peel the onion and garlic, chop small.
- Sauté chopped onion and garlic. For this, I like it slightly browned. (Pic2)
- Add the meat.
- Stir fry over high heat until the meat is deep brown. (Pic3)
- Add the tomato sauce. (Pic4)
Pic5: add potatoesPic6: stew potatoes
Pic7: served
- Stir in the cubed potatoes. (Pic5)
- Add beef stock, S&P, seasoning to taste.
-
Bring to a boil again, reduce to low heat and simmer to cook the potatoes.
15-20 minutes will leave the potatoes soft without breaking up. It takes more than 30 minutes to cook them into mush. If you do that, the potatoes will thicken the sauce. - Adjust seasoning.
-
Serve and enjoy.
The caldo is served drowned in liquid to make it a soup.