Jan 31 2009
BEEF MEXICANO
I enjoy this dish when its really cold outside and after Ive been out for a walk.
Cooking time: 2-1/2 to 2-1/4 hrs.
Main cooking utensils: saucepan, casserole.
Oven temperature: 350F
For 4-6 people you need:
* 8-12 small onions.
* 2 lb. beef stew meat***
* 1/4 cup flour.
* seasoning.
* 2 tablespoons drippings.
* 14 oz can tomatoes
* 1 - 2 tablespoons made mustard
* 1 tablespoon chutney (or Ketchup)
* 1 tablespoon honey
* 1 tablespoon cherry or blackcurrant jam
* 2 cloves crushed garlic.
*** Use plate, chuck, blade, round, flank. For more luxurious dish, rump steak.
1. Peel the onions and leave whole.
2. Trim excess fat from meat and cut meat into 2 inch cubes.
3. Toss meat in seasoned flour.
4. Heat drippings in a large pan and brown the meat.
5. Add tomatoes with juice and mustard and blend well together.
6. Add all the other ingredients, stir well and season.
7. Transfer to a casserole with well fitting lid and cook for 2-1/4 to 2-1/2 hrs until meat is tender.
TO SERVE: Remove any excess fat and serve with boiled rice.
TO VARY: Use red currant jelly instead of honey and jam. This combination of flavors could be used to for mutton or pork. The mustard used could be English, but to vary, use French mustard which gives a slightly more spicy flavor.
TO STORE: In the refrigerator, reheat gently but thoroughly.
I know you’ll enjoy this dish in the winter time.
