Got a PM for this today. Thought I had posted it over here previously but couldn't find it. Has been posted a few other places so kindly excuse any redundancies all over again for those who has seen it previously.
bigwheel
King Ranch Carne Guisada (tweaked)
3 lbs beef round steak cut into cubes
1 cup or so flour
1 big chopped onion
1/2 cup oil (I like regular old Crisco from the can)
4 garlic cloves
1 qt or thereabouts good beef broth (watch that salt)
1 can Mexican Hot Tomater sauce (I like Kroger brand) or 1 can Rotels
1/2 t. chili powder (Gebhardts)
1/4 t. cumin
salt and pepper to taste (Little Lawrys or McCormick Season All perk this up real nice on the salt ration)
Heat up the oil in a large skillet or pot. Salt and pepper the meat then
dredge in the flour and brown it off in the grease. Add the onion and cook
for a few mins. Add tomatoes garlic and the spices. Add just enough broth to cover the meat and simmer till the meat is tender. Serve with flour
tortillas, pinto beans, spanish rice and salad.
* You can use any kind of meat you want in this..chuck works good as does venison..but you might have to simmer it longer to make it tender. Round steak will usually tender up in about an hour some of the other cuts take much longer. Use a lid or dont as you see fit to make it the consistentcy of beef tips in gravy. It if gets too dry before it tenders up add some mo liquid and keep cooking. It also doesnt bother me in the least to make this stuff using granulated garlic and onyawn as opposed to the fresh stuff. Some of the grandchillins refuse to eat stuff if they can see onyawns/tomaters floating around in it. This stuff is not designed to be real spicy. You spicy it up the way you want at the table.
bigwheel
King Ranch Carne Guisada (tweaked)
3 lbs beef round steak cut into cubes
1 cup or so flour
1 big chopped onion
1/2 cup oil (I like regular old Crisco from the can)
4 garlic cloves
1 qt or thereabouts good beef broth (watch that salt)
1 can Mexican Hot Tomater sauce (I like Kroger brand) or 1 can Rotels
1/2 t. chili powder (Gebhardts)
1/4 t. cumin
salt and pepper to taste (Little Lawrys or McCormick Season All perk this up real nice on the salt ration)
Heat up the oil in a large skillet or pot. Salt and pepper the meat then
dredge in the flour and brown it off in the grease. Add the onion and cook
for a few mins. Add tomatoes garlic and the spices. Add just enough broth to cover the meat and simmer till the meat is tender. Serve with flour
tortillas, pinto beans, spanish rice and salad.
* You can use any kind of meat you want in this..chuck works good as does venison..but you might have to simmer it longer to make it tender. Round steak will usually tender up in about an hour some of the other cuts take much longer. Use a lid or dont as you see fit to make it the consistentcy of beef tips in gravy. It if gets too dry before it tenders up add some mo liquid and keep cooking. It also doesnt bother me in the least to make this stuff using granulated garlic and onyawn as opposed to the fresh stuff. Some of the grandchillins refuse to eat stuff if they can see onyawns/tomaters floating around in it. This stuff is not designed to be real spicy. You spicy it up the way you want at the table.
grease instead of oil. I also bump up chile powder and cumin to a bout a 1T. Put it on a good warm tortilla and some cheese.
