Bistec a La Mexicana
Beef simmered with tomatoes, onions and peppers — Guisado de bistec, Bistec a la Mexicana, Carne Guisada and South TX Carne Guisada for busy nights.
★ dinner
dinnerGuisado de bistec
I live in Southeast TX and Tex-Mex is a major staple in our diet. This recipe reminds me of a cross between carne asada and carne guisada.
Amanda ReynoldsIngredients
- 5 or 6 Chuck Eye Steaks
- 4 Quartered roma tomatoes
- 8 fl oz Tomato sauce
- 1 Diced white onion
- 4 Jalapenos
- 2 Serrano pepper
- 1 tbsp Fajita seasoning
- 2 tsp Ground cumin
- 2 tbsp Knorr tomate con pollo buillion
- 1/2 cup Water
- 4 cloves Minced garlic
Instructions
- 1Slice the steaks into strips and season with the fajita seasoning and cumin. Set aside.
- 2Prepare the vegetables and set aside.
- 3Heat oil in large skillet or Dutch oven. Sear the meat on medium-high heat until browned.
- 4Add all remaining ingredients and stir.
- 5Lower the heat to simmer and cover leaving lid cracked to allow some of the liquid to evaporate. Simmer for 30 minutes. If you prefer a thicker sauce, uncover and simmer until sauce reaches desired thickness.
- 6Serve with fresh tortillas and your choice of sides. We prefer charro beans and fideo as sides with fresh pico de gallo as a garnish.
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Open in Pepper →Beef And Tomatoes On The Stove
Steak cut thin and simmered down with tomatoes, onion and peppers turns an everyday chuck cut into something with real gravy. It cooks in one pot and feeds a table, and the leftovers go into tortillas the next day.
Cooks on Pepper reach for this collection when the meat in the fridge needs a plan, when the weather turns, or when they want dinner that can sit on low until everybody gets home.
Every recipe here is a version of that same pot: Guisado de bistec with quartered roma tomatoes, Bistec a la Mexicana with carne picada and green bell pepper, and two takes on Carne Guisada from South Texas, one with chuck roast and fire roasted tomatoes, one with beef shoulder.
Quick Tips
- 1
Brown the beef first
Sear the cubes or strips in batches over medium-high for 4 to 5 minutes so the pan stays hot and the meat gets color, not steam.
- 2
Give chuck the time
Chuck roast or shoulder needs a low simmer for 1 1/2 to 2 hours, covered, before it pulls apart with a fork.
- 3
Add peppers later
Stir in the green bell pepper and onion during the last 20 to 30 minutes so they hold their shape instead of turning to mush.
- 4
Thicken the gravy
If the sauce is thin, whisk 1 tablespoon flour into 1/4 cup of the cooking liquid and stir it back in, then simmer 10 more minutes.
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