| Makes: | |
| Prep Time: | 15 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 45 minutes |
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With the influx of mixed cultures, Mexican food has found its place to the Cajun dinner table. |
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| Ingredients |
| 2 large onions minced |
2 1/2 pound marinated beef cut into thin strips |
| 1 large can red pinto beans |
1 large can mushroom slices |
| 2 cups whipping cream |
2 tbsp butter |
| 2 tbsp garlic crushed |
salt, pepper, nutmeg to taste |
| 2 cubes chicken stock |
1 large green pepper cut into small cubes |
| 1 large red pepper cut into small cubes |
1 large yellow peppers cut into small cubes |
| 1/2 cup water |
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| Directions |
*In a large pan heat the butter and then add the onion. Stir until light brown in color.
*Add the chichen stock and half a glass of water.
*Boil for 2 minutes.
*Add the mushroons. Continue stirring for 3 minutes until it turns dark.
*Add the beef strips and stir for 5 minutes until tender.
*Add water till the beef is almost done.
*Add the pepper and keep on stiring-It's recommemded to add pepper near the end so that it won't lose it's value.
*Add the red beans and stir.
*Finally add the whipping cream and blend thoroughly.
*Serve with boiled rice and brocolli.
Recommended Sides *Boiled basmati rice and broccoli
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