San antonio beef stew

Yield: 4 Servings

Measure Ingredient
1 \N Beef top sirloin steak (boneless), cut 3/4\" thick (approx. 1 pound)
1 tablespoon Vegetable oil
¼ teaspoon Salt
1 can Ready-to-serve beef broth (13 3/4 to 14 1/2 oz can)
¾ cup Picante sauce
2 mediums Zucchini; halved lengthwise and sliced crosswise 3/4\" thick
1 large Red bell pepper cut into 1\" pieces
1½ teaspoon Ground cumin
2 tablespoons Cornstarch; dissolved in...
¼ cup Water
\N \N Dairy sour cream
\N \N Chopped fresh cilantro


Cooking & preparation time: 30 min 1. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into ½" thick strips. In Dutch oven, heat oil over medium-high heat until hot. Add beef (½ at a time) and stir_fry 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from pan; season with salt. Set aside.

2. In same pan, combine broth, picante sauce, zucchini, bell pepper and cumin. Bring to a boil; reduce heat to medium_low. Simmer 10 minutes or until vegetables are crisp-tender.

3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Return beef to pan. Serve with sour cream and cilantro, if desired. (serving size 1⅓ cups) * COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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