Carbonada Criolla – Argentina

Cut meat into goulash cubes and brown in fat. Fry extra onions, crushed garlic cloves, cut peppers freed from seeds and septum, and cut tomatoes and add to meat. Add greens, sliced celery and spices. Pour wine and clear soup and simmer everything together for about an hour at moderate temperature.

Add diced potatoes, pumpkin and apples. After another 15 minutes, add corn kernels, peaches and grapes. Stir in long grain rice and season everything together.

Serve the carbonada in a hollowed out pumpkin half or in a saucepan.

A dry white wine goes very well with this dish.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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