Braised Steak with Potatoes
1 tbsp Corn Oil Mazola®
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon salt
1-1 / 2 lb. beef (shoulder roast), cut into pieces 2 inches
1 cup water
1 packet Tomato Broth ™ Mazola® or 2 teaspoons tomato broth Mazola® (in jar)
2 medium Russet potatoes, peeled and sliced
1/2 medium white onion, thinly sliced heading
2 medium tomatoes, sliced parties
1 cans (8 ounces) tomato sauce
2 tablespoons pickled jalapeno or Serrano chilies canned in juice
Combine oil, granulated garlic, pepper and salt in a large skillet.
Add beef and brown for 15 minutes over medium heat.
Add water and bouillon.
Lower the heat of the stove and simmer for 10 minutes.
In the uncovered pan and add a layer of potatoes, then onions, and tomatoes.
Drop down ketchup, jalapenos and vinegar or Serrano chilies and juice.
Cover and cook for 10-15 minutes, until potatoes are tender.
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