Yield: 4 servings
|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||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.