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Recipe Name: Carne De Res Guisada En Jitomate Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 4

2 Pound(s) Beef chuck steak, *
1 Bay leaf
1 Cup(s) Water
1/4 Teaspoon(s) Whole allspice
6 Peppercorns
4 Tomatoes, peeled/1
14 Teaspoon(s) Sugar
1 Onion, medium/quartered
12 To 15 green stuffed olives
1 Garlic clove, large
1 Teaspoon(s) Capers
1 Tablespoon(s) Vegetable oil
Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X 1/4"
slices. Place in a large saucepan. Add water and salt to taste. Bring
to a boil; reduce heat. Cover and simmer 1 hour. Combine tomatoes,
onion and garlic in blender or food processor. Blend until pureed.
Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice,
peppercorns and sugar. Bring to a boil; reduce heat. Simmer uncovered
15 minutes. Add hot tomato puree, olives, capers and salt to taste to
beef. Cover and simmer 1 hour. Uncover and simmer 1/2 hour longer.
Makes 4 to 6 servings. VARIATION: Add 1 large sliced or cubed cooked
potato to meat during last 1/2 hour of cooking time. Ad 3/4 cup canned
or frozen peas during last 7 minutes of cooking. SOURCE: Mexican
Cookery, by Barbara Hansen, c1988 Recipe By : From: Western
Mexican Cookbook File

Nutrition (calculated from recipe ingredients)
Calories: 605
Calories From Fat: 307
Total Fat: 34.2g
Cholesterol: 210.9mg
Sodium: 332.9mg
Potassium: 711.4mg
Carbohydrates: 15.7g
Fiber: <1g
Sugar: 14.7g
Protein: 59.5g

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