From: Reader's Digest Quick, Thrify Cooking
Prep: 11 minutes
Cooking: 20 minutes
Serves: 4
Calories per Serving: 435
"A favorite from Texas, this stew has an unusual flavor, both sweet and spicy. Save time by peeling and chopping the tomates while the beef is browning."
1/4 cup vegetable oil
1 pound lean ground beef
1 medium sized yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
3 medium sized fresh tomatoes, peeled and chopped, or
1 can (1 pound) tomatoes, chopped, with their juice
1 teaspoon sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon cumin
1 teaspoon salt
1/2 cup rasins
1. Heat the oil in a heavy 2-quart saucepan over moderate heat for about 1 minute. Add the beef, onion, and garlic, and cook, uncovered, stirring frequently, about 7 minutes, or until the onion is soft and the beef has browned.
2. Add the tomatoes, sugar, cinnamon, cloves, cumin, salt, and rasins. Cover, and reduce the heat, and simmer for 20 minutes, stirring occasionally. Add 2 or 3 tablespoons water if the mixture gets too thick. Serve with rice, a green vegetable, buttered tortillas, and a fruit salad.
Tip: This recipe can be halved, or leftorvers can be refrigerated for 1 or 2 days or frozen.
* I didn't have cloves so they were left out.
** I missed the words "simmer, covered" and instead simmered, uncovered. If you liked the thicker beefy mixture, leave uncovered.
