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RECIPE 32
Spicy Beef On Toast
GRANNY SAYS: Here's a
great hurry-up supper with a Latin American beat. Want to experiment a little? Substitute curry
powder for the chili. (Remember though, the first time around,
start with less, rather than more!)
| 1 tbsp. olive oil |
1 lb. ground round steak |
| 1 small onion, chopped |
2 garlic cloves, minced |
| 4 large tomatoes |
3 large potatoes |
| 1 cup beef broth |
1 large carrot, diced |
| 1 tsp. dried oregano |
3 tsp. chili powder |
| 1/2 tsp. ground cumin |
Salsa to taste |
| 2 small jalapeno chilies, minced |
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- Cut up tomatoes and potatoes.
- Heat oil in large skillet over medium heat.
- Add beef, onion, garlic and sauté about 10 minutes, crumbling
beef until it is cooked through.
- Add remaining broth, vegetables, chilies and spices and raise
to simmer.
- Reduce heat and sauté about 15 minutes or until vegetables
are tender and liquid is reduced slightly.
- Serve with salsa over toast or warm tortillas.
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