Chile Verde Con Carne
Chile Verde Con Carne is an impressive dinner. Made with 2 lb. round steak, cut 3/4-inch thick, 1/3 c. flour, 1 1/2 tsp. salt, 1/4 c. oil and 1 tsp. ground cumin, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Partially freeze steak and cut in strips 1/8 to 1/4-inch thick. Combine flour and salt.
Dredge strips in flour and brown in oil in skillet.
Brown 1/3 of strips at a time; pour off drippings. Sprinkle meat with cumin and sugar.
Drain tomatoes, reserving liquid.
Cut tomatoes into pieces and reserve.
Add tomato liquid, lemon juice and garlic to meat and stir.
Dissolve bouillon cube in boiling water.
Stir green pepper, onion, chiles, parsley and bouillon into meat mixture.
Cover tightly and cook slowly 45 minutes, stirring occasionally.
Stir in reserve tomatoes.
Cook, covered, 15 minutes longer or until meat is tender.
Makes 6 to 8 servings.
π· Perfect Pairings
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