| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Beef, Mexican, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | lb | Round Steak, 1/2" Thick |
| 2 | lb | Potatoes |
| 8 | oz | Tomato Sauce |
| 1 1/2 | t | Salt |
| 1/2 | t | Ground Pepper |
| 1/2 | t | Ground Cumin |
| 1 | Large Clove Garlic | |
| Smashed | ||
| 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. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1242
Calories From Fat: 830
Total Fat: 92.2g
Cholesterol: 241.5mg
Sodium: 1414.8mg
Potassium: 1946.6mg
Carbohydrates: 43.2g
Fiber: 5.9g
Sugar: 4.2g
Protein: 61.6g