San antonio beef stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| Dairy sour cream | ||
| Chopped fresh cilantro | ||
Directions
TOPPINGS (OPTIONAL
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 --