Ingredients:
1/3 |
Cup |
Olive oil |
3 |
pound |
Beef round,lean,1 inch cubes |
2 |
medium |
Onions,medium,finely chopped |
3 |
cloves |
Garlic -- fine chop |
1 |
teaspoon |
Salt |
4 |
Cup |
Water,boiling |
1 |
teaspoon |
Caraway seeds |
2 |
teaspoon |
Sesame seeds |
1/2 |
teaspoon |
Oregano,ground,pref. Mexican |
3 |
tablespoons |
Red chile,ground,hot-mild |
1 |
Cup |
Olives,green,pitted |
32 |
ounces |
Kidney beans |
|
Preparation:
1. Heat the oil in a large saute pan or 6-quart braising pan over medium
heat. Add the beef cubes a few at a time, stirring to brown evenly. As they
are browned, remove cubes to a plate and set aside, add more cubes to the
pan. Continue the process, adding more oil if necessary, until all the meat
is browned.~ 2. Add the onions to the pan and cook, stirring, for a few
minutes, then add the garlic. Cook until the onions are translucent.~ 3.
Return the beef cubes to the pan, season with salt to taste, then add the
boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then
lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the
ground chile, tasting until you achieve the degree of hotness and flavor
that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour
longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and
heat through.~ |