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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This Cuban dish traditionally cooks for a long time. In this twist, we offer similar tastes with a faster preparation. Ingredients:
cooking spray |
1 (1-pound) top sirloin, cut into (1-inch) pieces |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 ounces hot chicken italian sausage |
3/4 cup prechopped green bell pepper |
1/2 cup prechopped onion |
1/2 cup prechopped celery |
3 garlic cloves, minced |
2 cups refrigerated diced potatoes with onions (such as simply potatoes) |
1/4 cup sliced pimiento-stuffed olives, divided |
1 bay leaf |
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained |
1 tablespoon fresh lime juice |
lime wedges (optional) |
Directions:
1. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned. Remove casings from sausage. Add sausage to pan; sauté 1 minute or until browned, stirring to crumble. Stir in bell pepper, onion, celery, and garlic; sauté 2 minutes or until tender. Add potatoes, 2 tablespoons olives, and bay leaf to pan. Pour tomatoes evenly over beef mixture. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Discard bay leaf. Stir in remaining 2 tablespoons olives and lime juice. Serve with lime wedges, if desired.
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