Aragón Ternera con olivas verdes

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Photo Courtesy: Public Domain - Fotosearch Spain. 
Beef with green olives.

Mature Veal with green olives.   Aragón Olives.               Very young white Veal with green olives.  

Aragón Ternera o Buey Con Olivas Verde o Negra ...
Aragón Veal or Beef with Green or Black Olives ... 

The people of modern day Aragón, 2 1/2 hours northeast of Madrid Capital have not forgotten their traditional dishes of yesteryear. The Aragon regional cuisine is highly dependent on seasonal produce, and takes advantage of their wonderful olives which grow in great abundance in Aragón as well as their Olive Oil. This dish, originally, has been made with veal and green olives.  However, for those who do not have a veal culture, use beef.  

Recipe for 4 to 6: 

1/3 cup Olive Oil ( 3 fl. oz. or 90 ml. )
1 1/2 pounds ( 800 grams) of beef or veal sliced into small thin steaks ( filets ).   
1 large onion finely minced
1 green bell pepper chopped finely
2 tblsps All Purpose Flour 
2 1/4 cups beef stock ( 500 ml. ) for the beef; and chicken stock for the young white veal. 
pitted green Spanish olives with red bell pepper stuffed in the interiors:  200 grams or 6 1/2 ounces
3/4 cups of dry red wine or Amontillado Jerez ( 6 1/2 fl. oz. or 200 ml. ) 

1) heat the Olive Oil in a skillet and sauté the veal or thin beef steaks. 
2) Transfer these steaks to an earthenware cazuela or Dutch Oven.
3) sauté the onion and bell pepper in the same Olive Oil until golden and add the flour, stir and add to the earthenware or Dutch Oven filled with the meat
4) add the stock, and wine, salt to taste and simmer on low heat one hour
5) add the olives and simmer another 20 minutes

*** Serve in earthenware bowls with plenty of crusty hot bread and dry Red Wine from Somantano, Aragón Designation of Origin if possible. 

Recipe from:  La Herencia de La Culinaría de España - Alicia Ríos & Lourdes March.  

Enjoy,
Marge.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Aragón Ternera con olivas verdes Posted: 28 September 2012 at 07:53
	Photo Courtesy: Public Domain - Fotosearch Spain. Beef with green olives. Mature Veal with green olives. Aragón Olives. Very young white Veal with green olives. Aragón Ternera o Buey Con Olivas Verde o Negra ... Aragón Veal or Beef with Green or Black Olives ... The people of modern day Aragón, 2 1/2 hours northeast of Madrid Capital have not forgotten their traditional dishes of yesteryear. The Aragon regional cuisine is highly dependent on seasonal produce, and takes advantage of their wonderful olives which grow in great abundance in Aragón as well as their Olive Oil. This dish, originally, has been made with veal and green olives. However, for those who do not have a veal culture, use beef. Recipe for 4 to 6: 1/3 cup Olive Oil ( 3 fl. oz. or 90 ml. ) 1 1/2 pounds ( 800 grams) of beef or veal sliced into small thin steaks ( filets ). 1 large onion finely minced 1 green bell pepper chopped finely 2 tblsps All Purpose Flour 2 1/4 cups beef stock ( 500 ml. ) for the beef; and chicken stock for the young white veal. pitted green Spanish olives with red bell pepper stuffed in the interiors: 200 grams or 6 1/2 ounces 3/4 cups of dry red wine or Amontillado Jerez ( 6 1/2 fl. oz. or 200 ml. ) 1) heat the Olive Oil in a skillet and sauté the veal or thin beef steaks. 2) Transfer these steaks to an earthenware cazuela or Dutch Oven. 3) sauté the onion and bell pepper in the same Olive Oil until golden and add the flour, stir and add to the earthenware or Dutch Oven filled with the meat 4) add the stock, and wine, salt to taste and simmer on low heat one hour 5) add the olives and simmer another 20 minutes *** Serve in earthenware bowls with plenty of crusty hot bread and dry Red Wine from Somantano, Aragón Designation of Origin if possible. Recipe from: La Herencia de La Culinaría de España - Alicia Ríos & Lourdes March. Enjoy, Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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