| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Mexican, Beef, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Round Steak, 1/2" Thick |
| 8 |
oz |
Tomato Sauce |
| 1/2 |
ts |
Ground Pepper |
| 1 |
|
Large Clove Garlic, Smashed |
| 2 |
lb |
Potatoes |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground Cumin |
|
|
Water |
INSTRUCTIONS
Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don't
worry if it sticks to the bottom of the skillet. Add tomato sauce, salt,
pepper, cumin powder and garlic. Add Approcimately ONE cup of water and
simmer until meat and potatoes are tender. Potatoes will thicken sauce.
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