1/4 c Vegetable oil
3 lb Boneless beef chuck
– sirloin top or round – cut into 2-inch cubes 2 Onions, choppped
2 Garlic cloves, chopped
4 c Canned plum tomatoes
– w/ juice, chopped 1 1/2 cn Canned beef stock
1 c Mild green chilies
– drained and chopped 1 tb Fresh oregano, chopped -OR-
– 1 tsp dried 2 ts Ground cumin
3 tb Worcestershire sauce
Salt Freshly ground pepper 3 c Cooked rice
1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling. 2. Dry meat well; add enough to pan to brown without crowding. Brown on
high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside. 3. Repeat with rest of meat.
4. Reduce heat; add onions and garlic to pan; cook over low heat until
soft. 5. Return meat with its juice to pan; add next six ingredients; bring
liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender. 6. With knife or spoon, break meat up into bite-size pieces. Season with
salt and pepper and serve over rice.