Carne Guisada 1 Carne Guisada 2 Carne Guisada 3 Carne Guisada 4 Carne Guisada 5 Carne Guisada 6 Carne Guisada 7 Carne Guisada 8 |
| Carne Guisada VI ~ There are many variations to this favorite dish. Carne Guisada ..is a well known dish in many Latin American countries. Carne Guisada - Meat stew - Turkey (from the legs & thighs) ~ This recipe came from Ismael Gonzales, a Puerto Rican from New York - stationed in Ft Hood Texas 1980-1983 C Company 2nd Battalion 5 Cavalry. When served I first thought this was a Beef Carne Guisada, it was only after asking that Ismael told me it was turkey. This would be lower in cholesterol than pork or beef. 4 turkey legs , meat cut from the bones, cut into 1 inch pieces. 3 -4 medium potatoes, cut into 1 inch cubes (place in water to prevent discoloration) 1/2 c. onions, chopped 1 clove garlic minced 4 tbls olive oil 1/2 cup flour 2 1/2 cups water 1/2 cup white wine salt to taste freshly ground black pepper 1/8 tsp. ground comino seeds ground (substitute cumin powder) Over high heat brown the turkey in the olive oil, remove and set aside. Reduce heat to medium, saute the onions until translucent. When the onions are ready add the flour making a rue. Add water slowly making a gravy. The gravy should be somewhat thin at this point. Add turkey, and remaining ingredients except potatoes, cover and simmer for 1 hour. Remove cover, add potatoes and continue to simmer for 30 minutes longer. Adjust the seasons. It was served with Puerto Rican yellow rice. Recipe unknown. Serves 6 |
 | |  | |  |