| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Cubed beef or venison 1/2 to 1 inch chunks |
| 1 |
|
Big onion chopped |
| 1/2 |
c |
Corn oil |
| 3/4 |
c |
Flour |
| 1 |
cn |
Rotel diced tomatoes |
| 1 |
qt |
Beef broth; (2 Knorr Brand beef bouillion cubes in a quart of water will work) |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Cumin |
| 6 |
|
Garlic cloves chopped; up to 8 |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Roll chunks of meat in flour..shake off the excess and brown meat in the
oil in a big skillet or stewpot. When the meat gets nice and brown throw in
the onion and cook about 5 mins. Add the other stuff..saving beef broth
until last. Add broth to barely cover the meat..being sure to scrape up all
the good stuff that sticks to the bottom of the pan. Let simmer at least
one hour uncovered..or until the meat gets tender. Cook time varies widely
depending on the meat. Thin round steak will be done in about an hour. Add
more broth or water if needed to come out with a thick brown gravy and
tender meat. Serve with flour tortillias..picante sauce...rice..beans and
salad on the side.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on Jan
07, 1999, converted by MM_Buster v2.0l.
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