| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tex-Mex | Main dish, Tex-mex | 8 | Servings |
INGREDIENTS
| 1/4 | c | Onion-minced |
| 1/4 | c | Water |
| 2 | tb | Chili powder |
| 2 | ts | Garlic powder |
| 1 | ts | Cumin-ground |
| 1/2 | ts | Red pepper-ground |
| 1/4 | ts | Thyme leaves |
| 1/4 | ts | Curry powder |
| 1/4 | ts | Nutmeg-ground |
| 1/4 | ts | Paprika |
| 1/4 | ts | Black pepper — ground |
| 2 | tb | Oil-vegetable |
| 2 1/2 | lb | Round steak-boneless — cut |
| In | ||
| 2 | c | Tomato sauce-15 oz |
| 1 | Jars Picante salsa-mild — | |
| Med |
INSTRUCTIONS
In a cup, combine onion and water; set aside to soften, about ten minutes. In another cup, combine chili and garlic powders, cumin, red pepper, thyme, curry powder, nutmeg, paprika and black pepper; set aside. In a Dutch oven or large sauce pan, heat oil until hot. Add beef, a third at a time; cook and stir until browned on all sides, about 5 minutes. Remove meat as it browns. When all meat is browned, return to sauce pan. Add chili powder mixture and reserved onion; cook and stir for 1 minute. Stir in tomato sauce and salsa; cover and simmer until meat is tender, about 1.5 hours. Recipe By : From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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