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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
1 pound cubed beef blade meat |
1 large green bell pepper, seeded and roughly chopped |
1 onion, roughly chopped |
1 large tomato, chopped |
1/4 cup chopped garlic |
1 -ounce whole cumin seeds |
1/2 -ounce freshly ground black pepper |
1 quart water, plus 1-ounce |
1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat |
salt |
Directions:
1. In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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