Carne Guisada com Massa - Beef w/ Noodles
This is one of those dishes that makes me think of home and my childhood. I remember growing up it was a staple at our house, not only because it's comfort food at it's best, but it's simple, easy to make and it was also one of my brother Miguel's favorite.
You can use whichever noodles you have on hand, for this one I actually used 1 and a half boxes of macaroni and cheese noodles. I threw out the cheese sauce packet and used the pasta.
1 lb stewing beef
1 medium onion, chopped
1 large tomato, chopped
salt and pepper to taste
Start off by drizzling a little of the olive oil on the bottom of your pot, I'm using my cast iron one which I just absolutely love.
Add the beef, onions, tomato, bay leave, paprika, salt and pepper, garlic powder and a little bit of water. Remember I don't measure, I just eyeball everything so you'll have to do the same.
Stir the ingredients well and cook for about 5 minutes.
Sprinkle about 2 or 3 tablespoons of flour over the meat and stir to combine well. This is what will make your gravy nice and thick.
Pour half of the beer into the pot and a little bit more water and turn the heat to medium-low. Simmer for 20-25 minutes or until your meat is cooked through. Just remember to keep checking and adding a little bit more of the remaining beer at a time so it won't dry up.
When the meat is cooked, add the noodles and more water, enough to completely cover the noodles. You may think it's too much but believe me, the pasta needs it to cook.
Keep stirring often and checking if it needs water until the pasta is cooked.
Sprinkle with some fresh parsley and serve immediately.
The longer you have it sit out, the more the pasta will absorb the gravy, I usually just put the lid on my pot and let it sit for about 5 minutes, we like ours pretty thick.
Good to the last bite. YUM!