Aunt Didi's Carne Guisada - 9g Carbs, 2g Fiber, 3g Sugar
{Suggestions: If you are on a low sodium diet leave the "1 tsp kosher salt"
out as well as using no salt added tomato sauce. Take care, Gloria}
From: The Washington Post, April 27, 2011
Adapted From: "Eva's Kitchen: Cooking With Love for Family and
Friends," by Eva Longoria (Clarkson Potter, 2011).
The classic Tex-Mex stew is rich and delicious without the hours of
simmering that most stews require.
Serve with Mexican rice, refried beans and warm tortillas to soak up
every drop of the flavorful sauce.
For a thicker gravy, see the VARIATION below.
Cuisine: Mexican
Course: Main Course
Features: Fast
Servings: 4
1 Tbsp olive oil
2 lb beef sirloin, trimmed of all visible fat, then cut into 1-inch cubes
1 medium white onion, cut in half, then into thin slices
4 medium cloves garlic, minced
1/2 medium green bell pepper, seeded and cut into slices
2 Tbsp ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper
8 oz canned tomato sauce
1 cup water
Heat the oil in a large skillet (preferably larger than 12 inches) or
wok over medium heat until the oil shimmers; swirl to evenly coat. Add
the meat and cook for about 6 minutes, turning the pieces as needed,
until the meat is browned in spots but still a little red in the middle.
Add the onion, garlic and bell pepper, stirring to combine, then stir
in the cumin, salt, pepper, tomato sauce and water. Bring to a boil,
then reduce the heat to medium-low; cook for 5 minutes, stirring once
or twice.
Serve hot.
VARIATION:
For a thicker gravy, after cooking use a slotted spoon to transfer
the meat and vegetables to a serving bowl. Combine 1 tablespoon flour
with 1/4 cup water and stir until smooth. Whisk this slurry into the
gravy and cook for 1 to 2 minutes, until thickened. Pour the gravy
over the meat and vegetables, and serve.
Servings: 4
Nutrition per Serving:
510 Calories, 29g Fat, 11g Saturated Fat, 95mg Cholesterol, 940mg Sodium,
9g Carbs, 2g Dietary Fiber, 3g Sugar, 49g Protein
