• 4servings
  • 45minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 round steak; cut into bite sized pieces

  2. 8 Russet potatoes; peeled and cut in chunks

  3. 2 medium garlic cloves; minced or use garlic powder (enough to equal size of garlic cloves)

  4. 1 dash of cominos ( cumin )

  5. 1 can tomato sauce - varies on how red of color you want stew

  6. vegetable oil

  7. salt to season

  8. Flour

  9. water

  10. lemons

Instructions Jump to Ingredients ↑

  1. Cut meat into bite sized pieces.

  2. Put meat in oiled skillet (at least enough to fill 1/2 pan) and cook over medium heat. Once meat starts to brown (a few minutes) add salt for seasoning and add less than 1/4 c water; cover & stir occasionally.

  3. Once water evaporates, uncover and brown longer until thoroughly cooked. Remove from heat.

  4. Put cooked meat and peeled & cut potatoes in large part and add enough water to be level with top of meat & potatoes.

  5. Add garlic, cominos, generous amount of salt and tomato sauce.

  6. Cover pot and bring to medium high heat until it starts to boil; then lower to low heat until potatoes are tender. Stir occasionally. **Be careful not to overcook or they will just be mush** Remove from heat and uncover to prevent from overcooking itself.

  7. Add lemon juice for taste for personal bowl.

  8. **you can add flour to meat while it's cooking right after you add the water or you can add flour after you add tomato sauce to make the sauce thicken.**


Send feedback