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Carne Guisada Rio Grande Valley Style
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Carne Guisada Rio Grande Valley Style

Course: MainCuisine: MexicanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

2

hours 

Ingredients

  • 1½ lbs round steaks

  • 2 tbsp vegetable oil, divided

  • 2 tsp all-purpose flour

  • 3 cups water

  • ¼ tsp dried oregano leaves

  • 1 tsp cumin seed

  • 1 tsp fresh ground black pepper

  • 1½ tsp salt

  • 1 clove garlic, minced

  • ½ green bell pepper, diced

  • ½ onion sliced

  • 1 fresh tomato, diced

  • ½ cup tomato sauce

  • 1 tbsp Gebhardt’s chili powder

  • 1 tsp paprika

  • 2 tbsp vegetable oil

Directions

  • Cut steak into bite-sized pieces, removing fat and gristle
  • Heat 1 tbsp oil in a Dutch oven to medium high and sear steak until all pieces are nicely browned
  • Reduce heat to medium, add remaining 1 tbsp oil and flour; combine and simmer for 3-4 minutes
  • Add water, stir well, bring to a boil, then reduce heat to medium low; cover and simmer for 30 minutes, stirring occasionally
  • In a separate small skillet, toast cumin seeds on medium heat until they begin to lightly smoke; remove to a mortar and pestle and grind to a powder
  • Add oregano, ground cumin, black pepper, salt, and garlic to the meat; cover and simmer for 30 minutes, stirring occasionally
  • Add bell pepper, onion, and tomato; cover and simmer for another 30 minutes, stirring occasionally
  • Add tomato sauce, chili powder, and paprika; simmer uncovered for another 15 minutes, stirring occasionally

Notes

  • If the gravy is not as thick as you would like, you can simmer uncovered for additional time until it reaches the desired thickness.
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