FoodBanter.com - Larry Hancock's King Ranch Carne Guisada

( slightly tweaked from the original..changes noted by asterisks)

3 lbs beef round steak cut into cubes (3/4" prob be ideal..but nothing critical..too small they can get mushy)
1 cup or so flour
1 big chopped onion
1/2 cup cooking oil or grease of your choice (bacon fat is the cats meow)
*Crisco from the can.
4-20 cloves chopped fresh garlic.
1 qt or thereabouts good beef broth *(water)
1 small 7 oz? can Mexican Hot Tomato Sauce or 1 10 oz can of diced Rotels *(one diced fresh tomato)
1/2 t. chili powder (Gebhardts)
1/4 t. cumin
*salt and pepper to taste (Little Lawrys Seasoning Salt or McCormick Season All perk this up real nice on the salt ration)

Heat up the oil in a large skillet or pot. Salt and pepper the meat then
dredge in the flour and brown it off in the grease. Add the onion and cook
for a few mins. Add tomatoes garlic and the spices. Add just enough broth to cover the meat and simmer till the meat is tender. Serve with flour
tortillas, pinto beans, Spanish rice and salad.

* You can use any kind of meat you want in this..chuck works good as does venison..but you might have to simmer it longer to make it tender. Round steak 3/4" will usually tender up in about an hour some of the other cuts take much longer. Use a lid or dont as you see fit to make it the consistency of beef tips in brown gravy at the finish. It if gets too dry before it tenders up add more liquid and keep cooking. It also doesnt bother me in the least to make this stuff using granulated garlic and onyawn as opposed to the fresh stuff. Some of the grandchillins refuse to eat floaties. This stuff is not designed to be real spicy. You spicy it up the way you want at the table.

PS..This was a favorite of the King Ranch Cowboys back in the good old days. Would not be surprised if they are still eating it. Its mighty good.