Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Vegetable oil
3 lb Boneless beef chuck
- sirloin top or round
- cut into 2-inch cubes
2 Onions, choppped
2 Garlic cloves, chopped
4 c Canned plum tomatoes
- w/ juice, chopped
1 1/2 cn Canned beef stock
1 c Mild green chilies
- drained and chopped
1 tb Fresh oregano, chopped -OR-
- 1 tsp dried
2 ts Ground cumin
3 tb Worcestershire sauce
Salt
Freshly ground pepper
3 c Cooked rice
1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling.
2. Dry meat well; add enough to pan to brown without crowding. Brown on
high heat; turn when brown on one side; brown the second and continue
until all sides of meat are completely brown. Remove; set aside.
3. Repeat with rest of meat.
4. Reduce heat; add onions and garlic to pan; cook over low heat until
soft.
5. Return meat with its juice to pan; add next six ingredients; bring
liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or
until meat is tender.
6. With knife or spoon, break meat up into bite-size pieces. Season with
salt and pepper and serve over rice.
