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Posted at August 26, 2012, 10:52 am: King Ranch Carne Guisada (tweaked *3 lbs beef round steak or roast cut into 1" cube 1 cup or so flou 1 chopped onio 1/3 cup oil or bacon dripping 4 garlic clove 1 qt beef broth (watch that salt 1 can Rotel tomatoes (chopped 1/2 t. chili powder (Gebhardts 1/4 t. cumi salt and pepper to tast Heat up the oil in a large skillet or pot. Salt and pepper the meat the dredge in the flour and brown it off in the grease. Add the onion and coo for a few mins. Add tomatoes garlic and the spices. Add just enough broth to cover the meat and simmer without a lid till the meat is tender. To be authentic serve with hot buttered flour tortillas, pinto beans, spanish rice and salad * You can use any kind of meat you want in this..chuck works good as does venison..but depending on the meat you got to simmer it longer to make it tender. Round steak will usually tender up and the liquid will reduce itself to a thick gravy in about an hour without a lid. Some of the other cuts take much longer and do require more liquid and the use of a lid bon apeti bigwheel Original of the message was taken from http://www.cheftalk.com/forums/ Other Topics of Chef Talk:Salt Peter?If it has to do with food don't post it here! Lava Rock Hello, I just joined the forum Tmio Walloven Pairing Fine Belgian & Craft Beer with cheese New guy here... Chef Adam in San Francisco Hello from Quick Catering What is the French term for the Culinary school info needed: NYC/NJ area Figs in a wedding cake Need Boston Crem Pie Recipe Please Just saying Hello bierock recipe pnawn da' Spicy Crab Meat Kueh Pie Tee Mother Sauces & Beurre Blanc Who Am I? My style is so yesterday :( Hi cuts of beef New and Starting a Business A great place to write and read Spiced nut oops putting everything at one time Mackey/Pollan Debate: New Light Making 12'' Sub Rolls fun combos Rates for Private Chef in the Hamptons? Japanese Can Salmon This one is for all chefs in here, from a student in need. Kitchen Burns New kid on the Block What does it take to be a (line) cook? Blind Culinary Students or Graduates Adding Liquor to Chocolate for dipping etc... "Need help translating an "antique" recipe! Panasonic 1757 Spinach Ban Lifted Grinding Spices Hello from Ohio Question about Foams... need alternative to marzipan Sticky Fingers Bakery in DC creme brulee problems Need Advice Nanc |