Steak Caldito
Steak Caldito is a hearty, comforting dish that’s perfect for warming up on cold days and nights. This recipe combines tender, diced steak, potatoes, and rich brown gravy, seasoned to perfection with garlic, salt, and pepper.
Simple yet satisfying, it’s a nostalgic meal that brings the warmth of home to every bite.
Perfect with tortillas, bread, or on its own, it’s a delicious way to beat the chill and enjoy a flavorful bowl of comfort.
Why You’ll Love This Recipe:
People will love Steak Caldito because it’s the perfect blend of hearty and flavorful comfort food.
The tender chunks of steak, soft potatoes, and rich, savory gravy create a satisfying dish that’s both simple and nostalgic.
Its warmth and depth of flavor make it ideal for cold days, while its straightforward preparation ensures it’s accessible to all levels of home cooks.
Whether served with fresh tortillas, crusty bread, or enjoyed solo, this dish brings cozy, home-cooked goodness to the table.
Key Ingredients:
Diced Steak: The star of the dish, offering tender and savory bites of protein.
Potatoes: Adds heartiness and soaks up the rich gravy for a satisfying texture.
Flour: Helps create a thick and silky gravy when combined with the meat juices.
Brown Gravy or Beef Stock: Brings depth of flavor and richness to the caldito.
Seasonings: Salt, pepper, and garlic powder enhance the natural flavors, making the dish irresistible.
Steak Caldito Recipe
Ingredients:
1 pound steak, diced
2 tablespoons all-purpose flour
2-3 medium potatoes, diced (adjust to preference)
2 cups brown gravy (store-bought or homemade)
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
1 teaspoon garlic powder
1-2 tablespoons oil or butter (for cooking)
Instructions:
Cook the Steak:
Heat oil or butter in a large skillet or pot over medium heat. Add the diced steak and cook until browned and fully cooked.
Add Flour:
Sprinkle the flour evenly over the cooked steak. Stir well to coat the meat, cooking for 1-2 minutes to remove the raw flour taste.
Add Potatoes:
Add the diced potatoes to the pot, stirring them to coat in the flour and steak mixture.
Incorporate the Gravy:
Pour in the brown gravy, stirring to combine. If you’re making your own gravy, mix 2 cups of beef stock with a roux (equal parts flour and butter cooked until golden) to create a smooth, rich base.
Season and Simmer:
Season the mixture with salt, pepper, and garlic powder. Bring to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer until the potatoes are tender, about 20-25 minutes, stirring occasionally to prevent sticking.
Adjust Consistency:
If the caldito is too thick, add a splash of water or beef stock to reach your desired consistency.
Serve:
Serve hot in bowls, optionally garnished with fresh parsley or green onions. Pair with warm tortillas, crusty bread, or rice for a satisfying meal.
This hearty, comforting dish is perfect for cold days, bringing nostalgic warmth and flavor to the table!
Notes:
Meat Selection: Use a tender cut of steak, such as sirloin or chuck, for the best results. Trim excess fat for a leaner dish.
Gravy Options: You can use pre-made brown gravy or create your own with beef stock and a roux (flour and fat mixture) for a homemade touch.
Potato Size: Dice the potatoes into uniform pieces to ensure they cook evenly and absorb the flavorful gravy.
Adjust Thickness: If the gravy is too thick, add a splash of beef stock or water. If too thin, simmer uncovered for a few extra minutes to thicken.
Add Vegetables: For extra nutrition and flavor, toss in diced carrots, peas, or green beans during the simmering process.
Serve Suggestions: Enjoy with warm tortillas, crusty bread, or over steamed rice to make it a complete meal.
Season to Taste: Always taste the caldito before serving and adjust seasonings like salt, pepper, or garlic powder to suit your preferences.
Make Ahead: This dish tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information:
Calories: ~320 | Protein: ~25g | Carbohydrates: ~25g | Sugars: ~2g | Fiber: ~2g | Fat: ~13g | Saturated Fat: ~5g | Cholesterol: ~70mg | Sodium: ~650mg | Potassium: ~700mg | Iron: ~3mg | Vitamin C: ~10mg
Frequently Asked Questions:
Can I use a different type of meat for this recipe?
Yes, you can substitute the diced steak with ground beef, diced chicken, or even pork.
Just adjust the cooking time to ensure the meat is fully cooked before adding other ingredients.
How can I make the dish thicker or thinner?
To make the dish thicker, add an extra tablespoon of flour to the steak while cooking or reduce the liquid slightly during simmering.
To thin it out, add a bit more beef stock or water until the desired consistency is achieved.
Can I add other vegetables to this recipe?
Absolutely! Carrots, celery, or peas can be added for more flavor and nutrition.
Add them along with the potatoes to ensure even cooking.
What’s the best way to store leftovers?
Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat, adding a splash of beef stock or water if needed to restore the consistency.
Can I make this recipe gluten-free?
Yes! Use gluten-free flour to thicken the dish and ensure the gravy or beef stock you use is labeled gluten-free.
This will maintain the same hearty flavor without the gluten.
How do I ensure the steak is tender in this recipe?
To keep the steak tender, avoid overcooking it during the initial browning step.
Use medium-high heat and stir occasionally.
Additionally, simmering the stew on low heat allows the steak to become tender as it absorbs the flavors of the gravy and seasonings.
Can I make my own gravy for this recipe?
Yes, making your own gravy is simple.
Use beef stock, a roux (made by cooking equal parts flour and butter or oil), and seasonings like garlic powder, black pepper, and salt.
Whisk continuously while simmering until the gravy thickens.
How do I prevent the potatoes from turning mushy?
Dice the potatoes into evenly-sized pieces and monitor their cooking time.
Once they are fork-tender (easily pierced but not falling apart), remove the dish from the heat to prevent overcooking.
Can I prepare this dish in advance?
Yes, you can prepare Steak Caldito in advance.
Cook the dish as directed, let it cool completely, and store it in the refrigerator.
When ready to serve, reheat on the stovetop over low heat, adding a little beef stock or water if needed to adjust the consistency.
How do I add more flavor to this dish?
To enhance the flavor, consider adding a splash of Worcestershire sauce, a pinch of smoked paprika, or fresh herbs like thyme or parsley during the simmering process.
These ingredients can add depth to the overall taste of the dish.