| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats | 8 | Servings | |
INGREDIENTS
| 2 | lb | Beef bottom round |
| 2 | Onions — chopped fine | |
| 2 | Garlic cloves — minced | |
| 1 | ts | Coriander seed |
| 1 1/2 | ts | Ground cumin |
| 10 | oz | Tomato paste |
| 4 | oz | Green chili peppers — |
| Chopped | ||
| Black pepper — to taste |
INSTRUCTIONS
1. Trim meat of all external fat. Use a deep, heavy pot with lid. Brown meat on all sides. You should not need any added fat to brown adequately. 2. Add onion and garlic; cook until the onion is soft, about 3-4 minutes, stirring occasionally. Stir in coriander, cumin, tomato paste, 3/4 cup water, chilies and black pepper. Bring to a boil. Reduce heat, cover, and simmer for 2-1/2 to 3 hours or until meat is tender. * For freezing, slice into thin slices and freeze in individual portions. Cover with some of the sauce before freezing. Thaw and reheat slowly. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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