Shabby blogs

Tuesday, May 26, 2009

another bison recipe

Not sure what to call this recipe, but you can use round steak, sirloin, sirloin tip, or just about anything cut into chunks. Stew meat or "beef" tips work great too. Here goes:
2 lbs of chunked meat (see above!)
1/2 - 1 large onion - thinly sliced
fresh garlic - 2-4 cloves depending on your personal garlic meter!
olive oil
cumin - lots
garlic powder (not so much if you have used a lot of fresh!)
steak seasoning - a few shakes
2 cans stewed tomatoes/diced tomatoes

Add some olive oil, the meat, and onion to a large skillet. Sprinkle meat with seasonings. I like to use a lot of cumin. When the meat is browned, add two cans (or equivalent) of stewed, sliced tomatoes (italian style is nice, but Mx. or any other will work). Mix everything up really well. Bring to a boil and let simmer for as long as it takes for the meat to be extremely tender
(45 minutes?), and the sauce cooks down and thickens into a gravy. The tomatoes will cook down so that they aren't big and chunky. You can break them up even more if you have picky eaters that don't like cooked tomatoes (like my kids!). Serve the meat and sauce over brown rice. For a different twist, you can leave out the tomatoes and just add broth or water instead and LOTS of cumin. Spoon the meat and sauce into flour tortillas and have your own version of Carne Guisada (that's a TX, wet version of Carne Asada). Both ways of serving are yummy! Enjoy!

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