When you think of beef and potatoes, what comes to mind? Bistec, bistek and steak picado are a few of the different words used to describe a thin beef steak used in this recipe. Like many Mexican home-style recipes, every family has their own name for certain dishes. This traditional bistec con papas (beef and potatoes) recipe is also referred to as a guisado or carne guisada. The bistec could be prepared in various ways to suit your taste. For today’s recipe, I chose to combine my love of chile ancho sauce with potatoes, but prepared with beef today.
The chile ancho sauce I added to this recipe for bistec con papas is one I use for various recipes. One my other favorites is Nopalitos en Salsa (Cactus in Salsa)! Here is where you will find the recipe for the sauce/salsa.
Beef and Potatoes in Salsa (Bistec Con Papas)
- 2 medium russet potatoes washed and cubed
- Grapeseed or olive oil
- Kosher or sea salt
- Fresh cracked pepper
- 1 pound thin top round or steak for milanesa, chopped small
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 whole serrano
- 1 bell pepper diced
- 2 cups chile ancho sauce see recipe link
- 1 tsp cumin
- Add 3 tablespoons of oil to a skillet and preheat at medium heat for a minute. Add the potatoes and spread out evenly. Season lightly with salt and pepper. Cover and cook for 20 minutes, stirring as needed. Remove potatoes and transfer to a plate lines with paper towels.
- In that same skillet, add just a touch more oil and turn heat to medium/high. After a minute, add the beef and spread out evenly. Season with salt and pepper, stirring as needed. let the beef cook for 7-8 minutes.
- Add the onions and garlic and saute with beef for 3-4 minutes. Add the serrano and bell pepper. Cook for 1 more minute. Add the chile ancho sauce and cumin. Stir well to combine, reduce heat to a simmer. Finally add the potatoes back in, cover and continue cooking for 25-30 minutes.
Turn a simple dish into a memorable Mexican dinner by adding a side of Mexican Red Rice, beans and homemade corn tortillas!
This cut of beef is a thin top round steak or steak fro milanesa is also delicious and fast cooking for preparing carne asada!
Why fried potatoes? When that fried potato is swimming in that chile ancho sauce all wrapped in a tortilla, oh my! If you prefer, you can par-boil the potatoes ahead and then just fold them into the beef with the simmering sauce.
I have to admit, that I use mostly poblano peppers in my cooking. I have to remind myself how much wonderful flavor a simple bell pepper adds! Combine the two or use different colors of bell pepper.
If you prefer your bistec con papas to be more saucy, mix in a little beef or chicken broth.