San Antonio Beef Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Beef top sirloin steak (boneless), cut 3/4" thick, (approx. 1 pound)
1 tbsp: Vegetable oil,
1/4 tsp: Salt,
1 can: Ready-to-serve beef broth, 13 3/4 to 14 1/2 oz can
3/4 cup: Picante sauce,
2 medium: Zucchini, halved lengthwise and sliced crosswise 3/4" thick
1 large: Red bell pepper cut into 1" pieces,
1 1/2 tsp: Ground cumin,
2 tbsp: Cornstarch, dissolved in...
1/4 cup: Water,
TOPPINGS (OPTIONAL
Dairy sour cream,
Chopped fresh cilantro,
Directions:
Cooking & preparation time: 30 min
1. Trim fat from beef steak. Cut steak lengthwise in half and then
crosswise into 1/2" thick strips. In Dutch oven, heat oil over
medium-high heat until hot. Add beef (1/2 at a time) and stir_fry 2
minutes or until outside surface is no longer pink. (Do not
overcook.) Remove from pan; season with salt. Set aside.
2. In same pan, combine broth, picante sauce, zucchini, bell pepper
and cumin. Bring to a boil; reduce heat to medium_low. Simmer 10
minutes or until vegetables are crisp-tender.
3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or
until sauce is thickened and bubbly. Return beef to pan. Serve with
sour cream and cilantro, if desired. (serving size 1 1/3 cups)
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
1. Trim fat from beef steak. Cut steak lengthwise in half and then
crosswise into 1/2" thick strips. In Dutch oven, heat oil over
medium-high heat until hot. Add beef (1/2 at a time) and stir_fry 2
minutes or until outside surface is no longer pink. (Do not
overcook.) Remove from pan; season with salt. Set aside.
2. In same pan, combine broth, picante sauce, zucchini, bell pepper
and cumin. Bring to a boil; reduce heat to medium_low. Simmer 10
minutes or until vegetables are crisp-tender.
3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or
until sauce is thickened and bubbly. Return beef to pan. Serve with
sour cream and cilantro, if desired. (serving size 1 1/3 cups)
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp