Rio Grande Valley Style Carne Guisada

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs round steaks
• 1 tablespoon vegetable oil
• 3 cups water
• 1/4 teaspoon dried oregano leaves
• 1 teaspoon cumin seed
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoons salt
• 1 clove garlic, minced
• 1/2 green bell pepper, diced
• 1/2 onion, sliced
• 1 fresh tomato, diced
• 1/2 cup tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 2 teaspoons all-purpose flour
• 2 tablespoons vegetable oil

Recipe

• 1 cube meat (about 1"), removing all fat and gristle.
• 2 sear meat in oil.
• 3 add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
• 4 toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
• 5 grind the hot cumin seeds with a mortar and pestle.
• 6 add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
• 7 add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
• 8 add tomato sauce, chili powder and paprika.
• 9 continue to simmer for another 15-20 minutes.
• 10 while the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
• 11 stir the flour and oil constantly until the flour turns a light golden brown (roux).
• 12 add the roux to the meat and continue to simmer for about another 30 minutes.
• 13 serve carne guisada with rice and beans and flour or corn tortillas.
• 14 note: can speed the cooking time by using a pressure cooker.