Recipe: Carne Guisada (using round steak)

CARNE GUISADA)

"This flavorful stew-like dish can be made with beef or chicken. The meat gets nice and tender while it cooks slowly on the stove.

You can make up to two batches in a 4-quart skillet or pot, but reduce the water by 1 cup. Doubling the recipe only requires 3 cups of water."

3 tablespoons vegetable oil
3 to 3 1/4 pounds round steak, cut into 1-inch cubes
1 cup coarsely chopped onion
1 cup coarsely chopped bell pepper
3 tablespoons flour
2 tablespoons plus 1 teaspoon Tex-Mex spice
2 cups water
4 ounces tomato sauce or 1 cup diced fresh tomatoes
Black pepper to taste

In a 4-quart heavy skillet or pot, add oil and bring to medium heat. When oil is hot, add meat and saut for 10 to 15 minutes. When most of the moisture is gone, add onion and bell pepper.

In a small bowl, mix together the flour and Tex-Mex spice. When onion is translucent, add flour mixture to pot. With heavy spoon or spatula, toss meat mixture and scrape the bottom of pan to prevent burning. Skim off fat if needed.

Before adding tomato sauce, adjust gravy thickness to your liking by adding more water if necessary. Simmer on medium hear for 2 to 3 minutes. Add tomato sauce and stir. Season with pepper. Let it simmer for a few more minutes.

Serve or hold in a warm oven. (If you used fresh tomatoes, let guisada sit for 3 to 5 minutes after turning off the heat.)

Makes 4-6 servings
Source: Mex Tex by Matt Martinez (Bright Sky Press; September 2006)