Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a 12-inch skillet over high heat and, a minute later, add the oil. Add meat, in one layer (you may have to use a little more oil, and brown in batches; it's worth the effort to cook in one layer). Cook, undisturbed, until meat is nicely browned on the bottom, about 5 minutes.
- Add onion, garlic, chili, and some salt and pepper. Cook, stirring occasionally, until onions soften and any bits of meat stuck to the bottom of the pan are released, about 5 minutes. Add pineapple, tomato and turnip; stir, reduce heat to low, and cover. Cook the stew for 30 to 40 minutes, or until the veal is tender. Juice 1 lime, and quarter the other.
- Uncover; if mixture is soupy, raise heat to high and cook, stirring, until it thickens a bit. Add lime juice, then taste and adjust seasoning. Cook about 5 minutes more. Taste and adjust seasoning if necessary, garnish with cilantro, and serve with the quartered lime.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 869 milligrams, Sugar 9 grams, TransFat 0 grams
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