| Ingredients: 1/2 Pound(s) 2 inch cubes beef, top round steak 1/2 Tablespoon(s) oil, vegetable 1 Pinch(s) salt 1 Pinch(s) pepper, black 1 Can(s) beef, broth 1/2 Cup(s) salsa 1 chopped pepper, red bell 1 Teaspoon(s) cumin 4 Tablespoon(s) sour cream 4 Tablespoon(s) cilantro |
Directions:
In a skillet, heat oil over medium-high heat until hot. Add beef and stir-fry 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; season with salt. Set aside. In same pan, combine broth, salsa, bell pepper and cumin. Bring to a boil. Reduce heat to medium-low. Place the meat in the crock-pot first, then add the broth and salsa mixture on top. Cook on low 8 hours or high 6 hours or until beef is fork tender. |