Beef Filling
 
Ingredients
  • 2 teaspoons unflavored gelatin
  • 1 cup beef stock, divided
  • 2 teaspoons olive oil
  • 2 ounces beef chuck steak, cut into ¼-inch cubes
  • 2 tablespoons chopped yellow onion
  • 2 tablespoons seeded and chopped yellow bell pepper
  • 2 tablespoons frozen green peas
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 ounces Yukon Gold potatoes, peeled and cut into ¼-inch cubes
Instructions
  1. In a small bowl, stir together gelatin and ¼ cup beef stock until gelatin dissolves.
  2. In a heavy-bottom medium saucepan, heat oil over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Add onion, bell pepper, peas, paprika, oregano, cumin, salt, and pepper; cook for approximately 2 minutes. Add remaining ¾ cup beef broth and potatoes; cook, uncovered, until potatoes are tender, approximately 10 minutes. Remove from heat and stir in gelatin mixture until it is dissolves. Refrigerate filling until set and thickened, 1 to 2 hours, stirring occasionally.
Recipe by TeaTime Magazine at https://teatimemagazine.com/beef-saltenas/