1 Beef top sirloin steak
-(boneless), cut 3/4" thick (approx. 1 pound)
1 tbsp Vegetable oil
1/4 tsp Salt
1 can Ready-to-serve beef broth
- (13 3/4 to 14 1/2 oz can)
3/4 cup Picante sauce
2 medium Zucchini, halved lengthwise
- and sliced crosswise
- 3/4" thick
1 large Red bell pepper
- cut into 1" pieces
1 1/2 tsp Ground cumin
2 tbsp Cornstarch, dissolved in...
1/4 cup Water
TOPPINGS (OPTIONAL
Dairy sour cream
Chopped fresh cilantro
A Recipe for
San Antonio Beef Stew
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This is a recipe for San Antonio Beef Stew from the recipe cookbook of Recipes-to-go (Beef)
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Cooking & preparation time: 30 min
1. Trim fat from beef steak. Cut steak lengthwise in half and then
crosswise into 1/2" thick strips. In Dutch oven, heat oil over
medium-high heat until hot. Add beef (1/2 at a time) and stir_fry 2
minutes or until outside surface is no longer pink. (Do not
overcook.) Remove from pan; season with salt. Set aside.
2. In same pan, combine broth, picante sauce, zucchini, bell pepper
and cumin. Bring to a boil; reduce heat to medium_low. Simmer 10
minutes or until vegetables are crisp-tender.
3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or
until sauce is thickened and bubbly. Return beef to pan. Serve with
sour cream and cilantro, if desired. (serving size 1 1/3 cups)
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Serves: 4
San Antonio Beef Stew Recipe brought to you by Recipes To-Go