by frndlyfnMay 14, 2013 at 6:21 PM
I have never had guisada before but found a recipe on food network that seems to have good ratings ..
May 14, 2013 at 6:44 PMThank you ladies
May 14, 2013 at 9:08 PM
I don't know how to make it but my brother used to make it all the time. I'll see if I can get him to tell me how he makes it.
Thank you so much
May 14, 2013 at 9:31 PM
No idea but here's a bump for you.
by KaylaMillarMay 14, 2013 at 11:23 PMNo idea! Here's a bump. Hope someone can help!
This is from Eva Longoria from her cookbook Eva's Kitchen
This classic Tex-Mex stew is rich and delicious without the hours of simmering that most stews require. I cannot imagine ever eating this without Aunt Edna's Homemade Flour Tortillas to soak up every last drop of flavorful sauce.
- 1 tablespoon olive oil
- 2 pounds beef sirloin, cut into 1-inch cubes
- 1 medium white onion, sliced
- 4 garlic cloves, minced
- ½ green bell pepper, sliced
- 2 tablespoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 8-ounce can tomato sauce
- Mexican Rice, for serving
- Refried Beans, for serving
- Aunt Edna's Homemade Flour Tortillas, warm for serving
In a large skillet, heat the oil over medium heat. Add the meat and cook, stirring occasionally, until the meat is browned in spots but still a little red in the middle, about 5 minutes.
Add the onion, garlic, and bell pepper and stir to combine. Add the cumin, salt, and pepper and stir to combine. Stir in the tomato sauce and 1 cup of water. Bring to a boil. Reduce the heat to low and simmer for 5 minutes. Serve with Mexican rice, refried beans, and warm tortillas.
FROM AUNT ELSA'S KITCHEN
For a thicker gravy, after cooking use a slotted spoon to transfer the meat and vegetables to a serving bowl. Combine 1 tablespoon all-purpose flour with ¼ cup water and stir until smooth. Whisk this slurry into the gravy and simmer for 1 to 2 minutes until thickened. Pour the gravy over the meat and serve.