| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Texmex, Mexican, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef stew meat |
| 4 |
|
Cloves garlic, chopped |
| 1 |
|
Onion, grated |
| 1 |
ts |
Cumin, ground |
| 1 |
ts |
Black pepper, ground |
| 2 |
cn |
Tomato sauce (or 1 large) |
|
|
Granule style beef bouillon |
|
|
Flour |
INSTRUCTIONS
Sort through stew meat trimming excess fat, gristle. Cut into 1" pcs. if
necessary. In med. size, heavy bottom pot, place enough bacon drippings or
melted lard to cover bottom. Place stew meat, garlic and onion in pot and
saute untill meat is lightly browned. Add water to cover and two or three
tbs. beef bouillon, cumin, pepper and tomato sauce. Cover. Simmer on low
heat until meat is tender. Toward end of cooking time (abt. 1 hr.) add
flour to thicken and continue simmering , stirring from time to time, der
additional 10 min. Remove from heat and serve with spanish rice (Sopa de
Arroz) and refried beans. Salsa cruda, Pico de Gallo are good garnishes.
Coarsely chopped lettuce and tomatoes and shredded cheddar cheese. Serve
with warm flour tortillas, or make soft tacos.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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