| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Mr. food, Mrfood3 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 3 |
lb |
Lean boneless beef chuck |
|
|
roast well trimmed and |
|
|
cut into 1-inch |
|
|
cubes |
| 1 |
|
Onion, chopped |
| 3 |
|
Garlic cloves, minced |
| 3 |
T |
Chili powder |
| 2 |
t |
Ground cumin |
| 2 |
t |
Salt |
| 2 |
t |
Hot pepper sauce |
| 3 |
c |
Water |
| 1 |
|
Chopped green chilies |
|
|
drained 4.5 |
|
|
ounces |
INSTRUCTIONS
In a large saucepan, heat the oil over medium-high heat; add the beef
and cook for 5 minutes then drain off the liquid. Add the onion and
garlic and saute for 5 minutes, stirring frequently, until the beef is
browned on all sides and the onion is tender. Add the chili powder,
cumin, salt, and pepper sauce; cook for 1 minute, stirring constantly.
Add the water and chilies and bring to a boil, stirring occasionally.
Reduce the heat to low, cover, and simmer for 45 minutes, stirring
occasionally. Uncover and simmer for 45 more minutes, or until the
beef is fork-tender, stirring occasionally. NOTE: Serve over rice and
garnish with chopped onions, shredded cheese, and sour cream, if
desired. Converted by MC_Buster. NOTES : 4 to 6 servings Converted
by MM_Buster v2.0l.
A Message from our Provider:
“Forbidden fruits create many jams”