| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 3 |
lb |
Boneless beef chuck sirloin top or round cut into 2-inch cubes |
| 2 |
|
Onions, choppped |
| 2 |
|
Garlic cloves, chopped |
| 4 |
c |
Canned plum tomatoes w/ juice, chopped |
| 1 1/2 |
cn |
Canned beef stock |
| 1 |
c |
Mild green chilies drained and chopped |
| 1 |
tb |
Fresh oregano, chopped -OR- 1 tsp dried |
| 2 |
ts |
Ground cumin |
| 3 |
tb |
Worcestershire sauce |
|
|
Salt |
|
|
Freshly ground pepper |
| 3 |
c |
Cooked rice |
INSTRUCTIONS
1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling. 2. Dry meat well; add enough to pan to brown without crowding.
Brown on high heat; turn when brown on one side; brown the second and
continue until all sides of meat are completely brown. Remove; set aside.
3. Repeat with rest of meat. 4. Reduce heat; add onions and garlic to pan;
cook over low heat until soft. 5. Return meat with its juice to pan; add
next six ingredients; bring liquid to a boil. Reduce heat; simmer,
partially covered, 2 to 3 hours or until meat is tender. 6. With knife or
spoon, break meat up into bite-size pieces. Season with salt and pepper and
serve over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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