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Ingredients:
1 1/4 pounds beef tip roasts, well-trimmed, cut in 1-inch pieces 1/2 cup coarsely chopped onions 1 large garlic clove, minced 1 tablespoon vegetable oil 1 1/2 teaspoons dried oregano
1 teaspoon ground cumin 1/2 teaspoon crushed red pepper pods 1/2 teaspoon salt 4 tomatoes, chopped, divided 1/2 cup water 4 ounces canned green chiles 1 tablespoon cornstarch
1/4 cup green onion tops, sliced
Directions: Brown beef, onion and garlic in oil in Dutch oven. Pour off drippings. Combine oregano, cumin, red pepper and salt; sprinkle over beef. Add 3 cups tomatoes and water, stirring to
combine; reserve remaining tomato. Cover tightly and simmer 1 hour 55 minutes or until beef is tender. Meanwhile drain green chilies; reserve liquid. Cut chiles into 1/2-inch pieces; add to beef mixture.
Combine cornstarch and reserved liquid; gradually stir into stew and cook, uncovered, until thickened. Stir in reserved tomato; garnish with green onion tops.
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