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Jicama Cilantro Round Steak
1 to 1 1/4 pounds boneless beef round steak
1 tablespoon instant beef bouillon granules
1/8 teaspoon ground black pepper
1 large tomato chopped
1 small jicama peeled and coarsely shredded
2 tablespoons chopped fresh cilantro
2 green onions including some tops chopped
1 teaspoon grated gingerroot
1 small jalapeno chile seeded and finely chopped
1 teaspoon vegetable oil
Trim and discard fat from steak. Cut into 5 or 6 pieces. Place steak in a 3 1/2 quart slow cooker. Sprinkle with bouillon granules and pepper. Tope with tomato. Cover and cook on low 7 to 8 hours or until steak in tender. While meat cooks, combine jicama, cilantro, green onions, ginger, jalapeno chile and oil in a small bowl and refrigerate. Remove steak from slow cooker. Spoon jicama mixture over each serving. Makes 5-6 servings.
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