| 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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