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1 lb Round steak 1 tb Chili powder
1/2 c Chopped onion 1/2 ts Cumin
1 Clove garlic, minced 1/2 ts Dried basil
16 oz Tomatoes, cut up 4 lg Carrots
10 oz Beef broth 1 tb Cornstarch
6 oz Frozen broccoli
4 servings
Trim separable fat from meat. Cut meat into 3/4 inch square pieces. Spray
a large sauce pan with no stick spray. Heat saucepan. Add meat, onion, and
garlic and cook over medium high heat until browned and onion is soft.
Drain off fat. Stir in undrained tomatoes, broth, chili powder, cumin,
basil and 2 cups water. Bring to a boil. Reduce heat, cover and simmer for
1 1/2 hours or until meat is tender. Cut carrots into thin strips and add
to pan. Add broccoli. cover and cook for 10 minutes more or until
vegetable are tender-crisp. Stir cornstarch and two tbsp water togather.
Add to beef. Cook until bubbly, stirring. cook two minutes more.
NMakes four servings.
1/2 c Chopped onion 1/2 ts Cumin
1 Clove garlic, minced 1/2 ts Dried basil
16 oz Tomatoes, cut up 4 lg Carrots
10 oz Beef broth 1 tb Cornstarch
6 oz Frozen broccoli
4 servings
Trim separable fat from meat. Cut meat into 3/4 inch square pieces. Spray
a large sauce pan with no stick spray. Heat saucepan. Add meat, onion, and
garlic and cook over medium high heat until browned and onion is soft.
Drain off fat. Stir in undrained tomatoes, broth, chili powder, cumin,
basil and 2 cups water. Bring to a boil. Reduce heat, cover and simmer for
1 1/2 hours or until meat is tender. Cut carrots into thin strips and add
to pan. Add broccoli. cover and cook for 10 minutes more or until
vegetable are tender-crisp. Stir cornstarch and two tbsp water togather.
Add to beef. Cook until bubbly, stirring. cook two minutes more.
NMakes four servings.
