San Antonio Beef Stew
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San Antonio Beef Stew
  Beef    Tex-mex    Stews  
Last updated 6/12/2012 1:21:24 AM. Recipe ID 53580. Report a problem with this recipe.
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      Title: San antonio beef stew
 Categories: Soup/stew, Main dish, Meats, Tex-mex
      Yield: 4 Servings
 
      1    Beef top sirloin steak
           -(boneless), cut 3/4" thick
           -- (approx. 1 pound)
      1 tb Vegetable oil
    1/4 ts Salt
      1 cn Ready-to-serve beef broth
           - (13 3/4 to 14 1/2 oz can)
    3/4 c  Picante sauce
      2 md Zucchini; halved lengthwise
           - and sliced crosswise
           - 3/4" thick
      1 lg Red bell pepper
           - cut into 1" pieces
  1 1/2 ts Ground cumin
      2 tb Cornstarch; dissolved in...
    1/4 c  Water

MMMMM---------------------TOPPINGS (OPTIONAL--------------------------
           Dairy sour cream
           Chopped fresh cilantro
 
  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




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Recipe ID 53580 (Apr 03, 2005)

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