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 web posted November 19, 2007 Ingredients: 3 lbs. top round steak 2 tbsp. olive oil 1 lrg. onion, chopped 1 tbsp. minced garlic 2 cups beef broth 2 cups water 3 cans black beans, (15 ozs. each) 2 cans tomato sauce, (15 ozs. each) 1 can diced tomatoes with green chilis, (10 oz.) 2 tbsp. chili powder 1 tbsp. cumin 1 tbsp. sugar 1-1/2 tsp. salt 1/2 tsp. ground black pepper 1/4 tsp. ground red pepper For Garnish: Sour cream and fresh cilantro leaves. Thinly slice steak, across the grain, and cut into 1-inch pieces. Set aside. In a lrg. pot or Dutch oven, heat olive oil over med.-high heat. Add onion and garlic and cook for 5 mins., stirring frequently. Add steak and cook for 10 mins., stirring frequently, until browned. Add beef broth and remaining ingredients. Bring to a boil. Reduce heat to med.-low and simmer for 2 hours, or until meat is tender. Garnish with sour cream and fresh cilantro leaves. Makes about 3-1/2 quarts. ©
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We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
