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Argentinian Beef Empanadas

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Cut back warmth to medium and cook dinner 2 medium onions, chopped, 2 small purple bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, till tender however not browned, 6–8 minutes; season with salt and black pepper. Add 3 Tbsp. floor cumin, 2 Tbsp. candy paprika, 1 Tbsp. dried oregano, and ¼ tsp. cayenne pepper and cook dinner, stirring, till aromatic, about 1 minute. Add 1½ cups low-sodium hen inventory or broth and reserved beef together with any amassed juices to pot. Stir in 2 tsp. sugar, 4 tsp. salt, and ¼ tsp. black pepper. Carry to a simmer and cook dinner, stirring and scraping up any brown bits, till many of the liquid is evaporated, 15–20 minutes; style and season with salt and black pepper, if wanted. Stir in ½ cup raisins. Switch to a medium bowl, cowl, and chill a minimum of 3 hours.

Do Forward: Beef filling could be made 3 days forward. Hold chilled.

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