South texas carne guisada

Yield: 1 servings

Measure Ingredient
2 pounds Cubed beef or venison 1/2 to 1 inch chunks
1 \N Big onion chopped
½ cup Corn oil
¾ cup Flour
1 can Rotel diced tomatoes
1 quart Beef broth; (2 Knorr Brand beef bouillion cubes in a quart of water will work)
½ teaspoon Chili powder
¼ teaspoon Cumin
6 \N Garlic cloves chopped; up to 8
\N \N Salt and pepper to taste

Roll chunks of meat in flour..shake off the excess and brown meat in the oil in a big skillet or stewpot. When the meat gets nice and brown throw in the onion and cook about 5 mins. Add the other stuff..saving beef broth until last. Add broth to barely cover the meat..being sure to scrape up all the good stuff that sticks to the bottom of the pan. Let simmer at least one hour uncovered..or until the meat gets tender. Cook time varies widely depending on the meat. Thin round steak will be done in about an hour. Add more broth or water if needed to come out with a thick brown gravy and tender meat. Serve with flour tortillias..picante sauce...rice..beans and salad on the side.

Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@...> on Jan 07, 1999, converted by MM_Buster v2.0l.

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