Braised Mexican Beef Tips - KOTA Territory News

Braised Mexican Beef Tips

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1 1/2lb beef chuck
1/2 c Kitchen Bouquet
6 oz dry red wine
3/4 tsp ground cumin
3/4 tsp chili powder
1/2 tsp crushed red pepper
1/4 c flour, divided
1 1/2 tsp garlic powder
1/8 c olive oil
1/2 c onion, chopped
1 1/2 tsp jalapeno pepper, minced
2 oz tomato paste
1 c water
1 c sour cream
8 oz egg noodles, prepared to package directions
Pico de Gallo (optional)

Combine kitchen bouquet, wine, cumin, chili powder and red pepper in large Ziploc bag or stainless steel bowl. Add the meat, toss gently to coat. Zip bag or cover bowl, place in refrigerator, marinate for 3 hours. Drain meat, save marinade. Combine half of the flour and the garlic. Mix well, and then use it to coal meat.

Heat oil in heavy bottom pan, add meat and brown. Add onion, jalapeno and continue to cook 2 minutes. Add water and tomato paste, marinate and bring to boil. Reduce to simmer, cover, let cook for 1 hour. Combine the remaining flour and sour cream. Then add to meat, stirring constantly. Allow to thicken. Serve over pasta with Pico de Gallo and sour cream.

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