Yield: 4 servings
Measure | Ingredient |
---|---|
¼ cup | Vegetable oil |
3 pounds | Boneless beef chuck sirloin top or round cut into 2-inch cubes |
2 \N | Onions, choppped |
2 \N | Garlic cloves, chopped |
4 cups | Canned plum tomatoes w/ juice, chopped |
1½ can | Canned beef stock |
1 cup | Mild green chilies drained and chopped |
1 tablespoon | Fresh oregano, chopped -OR- 1 tsp dried |
2 teaspoons | Ground cumin |
3 tablespoons | Worcestershire sauce |
\N \N | Salt |
\N \N | Freshly ground pepper |
3 cups | Cooked rice |
1. Heat enough oil to cover bottom of large, heavy pan until oil is sizzling.
2. Dry meat well; add enough to pan to brown without crowding. Brown on high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside.
3. Repeat with rest of meat.
4. Reduce heat; add onions and garlic to pan; cook over low heat until soft.
5. Return meat with its juice to pan; add next six ingredients; bring liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender.
6. With knife or spoon, break meat up into bite-size pieces. Season with salt and pepper and serve over rice.
From Nathalie Dupree's Matter of Taste. Printed in the January 1993, issue of Reader's Digest.