| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, Chopped Coarse |
| 2 |
|
Cloves Garlic, Minced |
| 2 |
tb |
Oil |
| 3 |
lb |
Beef Chuck Roast, Boned & Cut Into 1/2" Cubes |
| 8 |
oz |
Corn Kernels (Canned) |
| 1 1/2 |
lb |
Tomatoes, Chopped Coarsely |
| 1 |
tb |
Chili Powder |
| 3 |
tb |
Soy Sauce |
| 1 |
ts |
Dried Oregano, Crushed |
| 1 |
ts |
Sugar |
| 4 |
oz |
Canned, Diced, Mild Green Chili Peppers |
INSTRUCTIONS
Saute the onion and garlic in hot oil in a Dutch oven until the onion is
tender. Stir in the beef cubes. Saute until browned. Drain the corn.
Reserve the liquid. Add the liquid from the corn, the tomatoes, chili
powder, soy sauce, oregano and sugar to the pan. Stir to combine. Cover.
Simmer 75 minutes. Uncover. Simmer until the beef is tender (another 45
minutes). Stir in the corn and green chili peppers. Heat through. Serve
with tortillas or corn bread. Posted to EAT-L Digest by Joel Ehrlich
<Joel.Ehrlich@SALATA.COM> on Jul 5, 1997
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