Recipe By Anonymous
Rating
Published Feb 7th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 8 servings Calories 295.9

A delicious and easy Mexican style stewed meat recipe that I got from my Mom. Sometimes I also add mushrooms and stewed tomatoes. Try serving over steamed rice, or in burritos!

Recipe Ingredients

  • 2 pounds round steak, cut into bite size pieces
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • ⅓ cup all-purpose flour
  • 2 cups water
  • 1 onion, sliced
  • 1 green bell pepper, chopped

Cooking Directions

  1. 1 Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
  2. 2 Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

Nutrition Facts

  • Calories 295.9
  • Carbohydrate 4.3 g
  • Cholesterol 76 mg
  • Fat 20.6 g
  • Fiber 0.7 g
  • Protein 22.4 g
  • Saturated Fat 7.3 g
  • Sodium 61.9 mg
  • Sugar 1.2 g

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Reviews

  1. Just like grandma used to make! I followed the recipe but instead of water I used beef broth and ended up with a yummy gravy.
  2. as other have said this is great traditional carne guisada. if you like it spicy add some serrano or jalepeno peppers; next time i'll throw it all in the crock pot since simmering for 20 minutes just won't do the trick.
  3. People (I think typically people who don't live in strong mexican-american neighborhoods like some of us do) seem to incorrectly judge Mexican food because they think it is supposed to be something it isn't (i.e. confusing it with southwestern faire and thinking for some reason that Mexican=spicy - that's not necessarily true). This recipe is - Read more ...
  4. This was really good. Took me forever to find the type of carne guisada i was looking for. I wanted the creamy gravy like kind. Not the stewed tomato kind. I live in southeast Texas and know good Mexican food. This with a few additions was very good. I made it in my crock pot. - Read more ...
  5. I thought this was a pretty good base recipe. My family is also from Corpus Christi, TX and this is not too far from some of the guisada down there. Generally good Mexican food retaurants in south Texas are judged on two simple, but hard to get right standards - enchiladas and carne guisada. Guisada - Read more ...
  6. Carne Guisada is my favorite. In Corpus Christi I got them at the taco stands almost everyday. I never had it with all the peppers mine was usually gravy and meat. I added alot more cumin. I also have never had it over rice or noodles. Dont think I'll be trying it that way anytime - Read more ...
  7. My wife and I love good food and spicy is great. This recipe needed so much tweaking it may as well have been started from scratch. First we seasoned the meat and dredged the pieces in Bisquick. Then we browned them in the fry pan. We added beef broth instead of water lime juice spicy - Read more ...
  8. Excellent! Tasted like authentic carne guisada that I've had in Mexican restaurants. Better than some even. Used a TON more cumin and good deal more garlic. Had a little trouble browning the flour for the gravy but it came out really well nonetheless. Now we make the gravy separately and it works better. Can't wait - Read more ...
  9. I thought this was quite tasty, will definitely make again. I took others' suggestions and used only one cup of water. I also added a 14oz can of stewed tomatoes and added 1/4 cup flour for thicker sauce. I sauteed the meat with minced garlic instead of the garlic powder. It came out quite nice.
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