Time 3h15m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results. Add onion and garlic and cook until onions are translucent. Add stock, chili powder, comino, salt, and pepper. Bring to a simmer and cook for 2-3 hours or until beef is very tender. In a separate skillet mix flour and oil together to form a roux. Cook over medium high heat until a dark beige color, about 5 minutes. Be careful not to let it burn. Carefully add roux to stewed beef. Be very careful because it can splatter. Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld. Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
Time 1h10m Yield 6 Number Of Ingredients 13 Steps:
Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water. Continue cooking, stirring often, until the meat is tender, about 30 minutes.
Time 1h45m Yield 4 Number Of Ingredients 14 Steps:
Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar. Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork. Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.
Yield makes 4 servings Number Of Ingredients 12 Steps:
In a large skillet, heat the oil over medium heat. Add the meat and cook, stirring occasionally, until the meat is browned in spots but still a little red in the middle, about 5 minutes. Add the onion, garlic, and bell pepper and stir to combine. Add the cumin, salt, and pepper and stir to combine. Stir in the tomato sauce and 1 cup of water. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Serve with Mexican rice, refried beans, and warm tortillas. From Aunt Elsa’s Kitchen For a thicker gravy, after cooking use a slotted spoon to transfer the meat and vegetables to a serving bowl. Combine 1 tablespoon all-purpose flour with 1/4 cup water and stir until smooth. Whisk this slurry into the gravy and simmer for 1 to 2 minutes until thickened. Pour the gravy over the meat and serve.
More about “george straits carne guisada recipes”
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Brown steak in butter in skillet. Add onion and green pepper. Sprinkle with flour; mix well. Combine garlic, tomatoes, cumin and pepper in bowl; mash well. Add to beef. Simmer for 20 minutes, adding water if needed for desired consistency.
