Tuesday, June 18 2013, 11:48 AM MDT
As Aired On June 6, 2012
Recipe Courtesy Chef Bryan
1 pound round steak cut into bite size pieces
1 bell pepper, coarsely chopped
1 onion chopped
3 tomatoes, chopped
4 garlic cloves, minced
2 tsp whole cumin
2 tsp pepper
5 cups chicken stock
1/2 cup flour
1/2 cup butter
1.) In a large stock pan sauté the cubed beef, bell pepper, onion, garlic, cumin, and pepper with a little olive oil. Cooked for 5 minutes.
2.) Add the tomatoes, pepper, and chicken stock. Bring to a boil and reduce to a simmer.
3.) Heat a sauté pan and melt the butter. Add the flour and mix together.
4.) Add the roux to the stock pan and stir to incorporate. Continue cooking for about 30 minutes.
5.) Serve and enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)