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Category: Beef
Prep Time: Cook Time: Total Time:
1 cup dry white wine
3 tbsp red wine or red wine vinegar
1 (4 oz) can chopped green chilies, drained
1 tbsp brown sugar
1/2 tsp salt
1 clove garlic, minced
2 lbs lean beef round, cut into 1-1/2-inch cubes
1 tbsp vegetable oil
1/2 cup beef broth, beef stock OR bouillon
1/4 cup chili sauce or ketchup
1 medium-size yellow onion, thinly sliced
1/2 cup pitted black olives
Garnishes:
2 medium-size tomatoes, quartered
Avocado wedges, sprinkled with lime juice
Parsley sprigs
In a 1-gallon-size freezer bag), mix the white wine, red wine, chilies, sugar, salt, garlic and meat. Refrigerate overnight or for up to 2 days, stirring occasionally.
Preheat the oven to 325. Drain the meat, reserving 1 cup of the marinade, and pat dry. Heat the oil in a large flameproof casserole over moderately high heat for 1 minute. Add the meat in batches; brown on all sides - about 4 minutes per batch. Add the marinade, the broth, chili sauce and onion; bring to a simmer. Cover, transfer to the oven, and cook for 1-1/4 to 1-1/2 hours or until the meat is tender.
Return the casserole to high heat and stir in about half of the olives. Cook, uncovered, until the liquid is reduced and lightly thickened. With a slotted spoon transfer the meat and olives to a heated platter, and spoon some of the sauce over them. Garnish with the remaining olives, the tomatoes, avocado and parsley. Serve the remaining sauce separately. Serves 4
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STEAK CUBES SOUTHWESTERN-STYLE
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Category: Beef
Prep Time: Cook Time: Total Time:
1 cup dry white wine
3 tbsp red wine or red wine vinegar
1 (4 oz) can chopped green chilies, drained
1 tbsp brown sugar
1/2 tsp salt
1 clove garlic, minced
2 lbs lean beef round, cut into 1-1/2-inch cubes
1 tbsp vegetable oil
1/2 cup beef broth, beef stock OR bouillon
1/4 cup chili sauce or ketchup
1 medium-size yellow onion, thinly sliced
1/2 cup pitted black olives
Garnishes:
2 medium-size tomatoes, quartered
Avocado wedges, sprinkled with lime juice
Parsley sprigs
In a 1-gallon-size freezer bag), mix the white wine, red wine, chilies, sugar, salt, garlic and meat. Refrigerate overnight or for up to 2 days, stirring occasionally.
Preheat the oven to 325. Drain the meat, reserving 1 cup of the marinade, and pat dry. Heat the oil in a large flameproof casserole over moderately high heat for 1 minute. Add the meat in batches; brown on all sides - about 4 minutes per batch. Add the marinade, the broth, chili sauce and onion; bring to a simmer. Cover, transfer to the oven, and cook for 1-1/4 to 1-1/2 hours or until the meat is tender.
Return the casserole to high heat and stir in about half of the olives. Cook, uncovered, until the liquid is reduced and lightly thickened. With a slotted spoon transfer the meat and olives to a heated platter, and spoon some of the sauce over them. Garnish with the remaining olives, the tomatoes, avocado and parsley. Serve the remaining sauce separately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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