| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Tex-Mex |
Main dish, Tex-mex |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion-minced |
| 1/4 |
c |
Water |
| 2 |
T |
Chili powder |
| 2 |
t |
Garlic powder |
| 1 |
t |
Cumin-ground |
| 1/2 |
t |
Red pepper-ground |
| 1/4 |
t |
Thyme leaves |
| 1/4 |
t |
Curry powder |
| 1/4 |
t |
Nutmeg-ground |
| 1/4 |
t |
Paprika |
| 1/4 |
t |
Black pepper, ground |
| 2 |
T |
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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