Linda Martinez Recipe Reviews (Pg. 1) - Allrecipes.com (14167908)

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Carne Guisada III

Reviewed: Dec. 14, 2013
I am Puerto Rican and let me tell you this recipe is GREAT! The only adjustments I made were that I doubled the tomato sauce, I browned the meat as suggested and then lowered the heat to simmer for 2-3 hours so the meat comes out tender. Also, I added all veggies as I was browning the meat so they could soak up the flavors and my veggies never come out mushy. I make some white rice on the side and you can also make some plantains as a side dish either sweet or not. For those saying it is too salty well Latin food is very flavorful, this dish doesn't really require you to use salt if you opt not to or taste the sauce as it cooks (once you meat is cooked) and add as you go along. A BIG BIG BIG thank you to FIVEBRIGS for posting this, it has become a family favorite!! I wish I could post a pic, but I made 3 pounds of stew last night and there are no leftovers ;-)
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