You are here

Beef Mexicali

chef.tim.lee's picture
Ingredients
  Boneless chuck 3 1⁄2 Pound (1 no.)
  Flour 2 Tablespoon
  Shortening 2 Tablespoon
  Canned tomatoes 1 Pound (1 can)
  Water 1⁄2 Cup (8 tbs)
  Chopped onion 1 Cup (16 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Chili powder 2 Teaspoon
  Canned condensed chili beef soup 11 Ounce (1 can)
  Corn bread 2 (as required)
Directions

GETTING READY
1) Slice the beef into thin strips and trim off any visible fat.
2) Sprinkle with the flour, until thoroughly coated

MAKING
3) In a skillet, saute the beef strips in shortening, until browned; drain off the excess fat.
4) Stir in rest of the ingredients, except the soup and corn bread.
5) Cover and cook over a low heat for 1 hour, stirring occasionally.
6) Stir in the beef soup, stir occasionally and cook, covered for another 1/2 hour, or until the beef is tender.

SERVING
7) Spoon the Beef Mexicali over corn bread and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.229165
Average: 4.2 (12 votes)