Cuban Beef Panca Pepper Casserole

Using the South American panca peppers mixed with standard peppers creates a flavourful casserole with much depth of flavour that cooks quickly using a pressure cooker.

Cuban Beef Panca Pepper Casserole

Servings:	Serves 4
Calories per serving:	604
Ready in:	10 hours, 40 minutes
Prep. time:	10 hours
Cook time:	40 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	12th January 2014

Best recipe review Spicy Stew 4.25/5 Hard to find the panca peppers, but worth the effort. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 680 g [1.5 lb] Braising steak or stewing steak
• 1 chopped onion
• 1 chopped orange sweet pepper
• 1 tablespoon Goya Sazonador Total
• 3 tablespoons of Aji Panca Paste (Available through Cuban Cuisine UK)
• 1 yellow sweet pepper
• 3 crushed cloves of garlic
• 1 400 ml can chopped tomatoes
• 12 green olives
• 8 cut carrots.
• ½ cup white wine
• Goya Salsita hot chilli sauce, to taste
• Salt and Pepper to Taste
• Optionally served on a bed of rice.

Method

1. In the pressure cooker, Saute' the peppers, onions and garlic in the same pan with a bit of chorizo and and minimal amount of oil, over three or four minutes.
2. Coat steak pieces with Adobo and add into the pressure cooker. Brown pieces all over.
3. Pour in wine, chopped tomatoes olives and carrots.
4. Cover the pressure cooker and reduce to simmer for forty minutes.

Serving suggestion

Serve on a bed of rice.

Recipe source

• This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

Variations

For a super spicy variation of this recipe, try substituting the panca peppers with rocoto peppers!

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