Brazilian Meat Sauce With Rice & Fries
Plan Ahead: Rice can be prepared the day before.
- 1 lb. lean ground beef
- ½ yellow onion (diced)
- 3 cloves fresh garlic (minced)
- ½ teaspoon each: oregano marjoram and cumin
- 1 fresh tomato (diced)
- 1 8 oz. can tomato sauce
- 1½ cups beef broth
- 1½ cups petite frozen peas
- 1½ Tablespoons white vinegar
- ½ cup red wine (can be cooking wine)
- Coarse salt to taste
- Ground black pepper to taste
- 2 cups long grain white rice
- 4 cups water
- 6 medium Russet potatoes peeled
- Sunflower or olive oil for frying
In a medium fry pan on low heat sauté the ground beef, onions and garlic. When onions and garlic are soft and the meat is browned, push the meat to one side and spoon out excess grease.
- Add oregano, marjoram and cumin. Stir. Continue browning meat for 3 min.
Add tomato, tomato sauce, beef broth, peas, vinegar, wine, salt and pepper. (If the sauce looks too thick, add ½ cup water.) Cook 35 to 45 min. On medium low heat until most of the liquid has evaporated.
While the meat sauce cooks, place the rice and 4 cups of water in 2 qt. sauce pan. Bring the water and rice to a full boil. Cover and turn heat down to low. Simmer 25 min. or until liquid is gone and the rice is tender.
While the rice and the meat sauce is simmering, peel the potatoes. Cut the potatoes into ¼ inch wide strips (like french fries). Wash them well and dry completely on paper towels.
In medium sized fry pan pour enough sunflower or olive oil to fill the pan half-way. Heat oil on medium high heat until hot.
Safety Tip: Be careful not to have small children at your feet while frying the french fries. When the oil is ready carefully add the potatoes and start frying.
Maintain the heat for at least 15-20 min. at medium high. Turn the potatoes with tongs or a long fork. When the fries turn very light brown turn the heat up to high and continue frying for another 5 min. or so. Drain on paper towels. Lightly salt.
All three of these steps - meat sauce, rice and french fries - will come together about the same time. Serve the meat and peas over the rice with the fries on the side.
Serve with: Corn on the cob; Brussel Sprouts; Chiogga beets (red and white stripped beets).
Variations: Substitute corn or green beans for the peas. Use brown or black rice instead of white.