| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Venezuelan |
Dinner: ent, Foreign: ve |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean sirloin steak; 1/2 inch thick |
| 1/3 |
c |
Olive oil |
| 1 |
c |
Onions; coarsely chopped |
| 1 |
ts |
Garlic; finely chopped |
| 6 |
md |
Tomatoes; peel,seed,chop OR |
| 2 |
c |
Canned tomatoes; drained and chopped |
| 1/2 |
ts |
Ground cumin seeds |
| 1 |
ts |
Salt |
INSTRUCTIONS
Broil the steak under a preheated broiler for about 5 minuted on each side,
or until the steak is medium rare. Using a knife or your fingers, cut or
pull the meat into pieces approximately 1/2 in (125 mm) long and 1/4 in (50
mm) wide. In a heavy skillet heat the oil over moderate heat and add the
onions and garlic. Cook for about 5 minutes until the onions are
transparent but not brown. Add the tomatoes, cumin and salt and reduce the
heat to low. Cook uncovered for about 30 minutes, stirring frequently,
until the tomato juices evaporate and the sauce becomes a thick puree. Add
the strips of beef and mix them well with the sauce. Serves 4 to 6.
NOTES : This Venezuelan dish comes from a friend who cooked it for us in
her home one night. She served it with black beans and rice, which you can
do if you want, but it goes great with any rice dish and can also be served
on top of noodles.
Recipe by: World Wide Recipes: TheChef@wwrecipes.com
Posted to recipelu-digest by Valerie Whittle <catspaw@inetnow.net (Valerie
Whittle)> on Mar 13, 1998
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