| Spicy Cuban Beef
1 1/2 pound of lean, fat-trimmed beef chuck steak
16 ounce can of tomatoes, broken up, undrained
2 ribs celery, sliced
1 onion, chopped
1 clove garlic, minced
3 tablespoons of raisins
1/3 cup of water
2 tablespoons of vinegar
1/4 teaspoon of chili powder (or more to taste)
Salt and pepper to taste
12 stuffed Spanish olives, sliced
Rice |
|
Cut beef into 1/2 to 1 inch cubes. (You may substitute an equivalent amount of ground beef.) Spray a large non-stick skillet or heavy Dutch oven with cooking spray. Add beef; brown over high heat. Turn frequently to prevent sticking. Drain fat, if any, from pan. Add remaining ingredients, except olives and rice. Cover and simmer 2 hours, or until meat is tender. Uncover and simmer until nearly all liquid evaporates. Stir in olives and heat through. Serve over cooked rice.
|
