| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Beef | 8 | Servings |
INGREDIENTS
| 3 | lb | Bottom round of beef, |
| Trimmed | ||
| 2 | tb | Oil |
| 1 | lg | Onion,chopped |
| 2 | cl | Garlic,minced |
| 1/3 | c | Flour |
| 1 | cn | (14 1/2 oz) Mexican style |
| Stewed tomatoes | ||
| 1 | cn | (7 oz) diced green chilies |
| 1/4 | c | Water |
| 1 | ts | Oregano |
| 1 | ts | Cumin |
INSTRUCTIONS
Cut meat into 2" pieces.In a heavy 4 quart pot,brown meat in oil.Add onion and garlic;cook until soft.Sprinkle with flour; cook 2 minutes.Add remaining ingredients.Cover and simmer for 1 to 1 1/2 hours or more or until meat is tender.Stir occasionally and add additional water,if needed.To serve,garnish with a dollop of sour cream,if desired.Makes 6 to 8 servings.
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