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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 - 2 1/2 pound(s) flank steak |
2 cube(s) chicken broth |
1/3 cup(s) vegetable oil |
1 onion, large sliced |
1 green pepper, large seeded and sliced |
1 (16-oz) can(s) tomato sauce |
3 clove(s) garlic, crushed |
1 1/2 teaspoon(s) salt |
1 teaspoon(s) accent |
1 bay leaf |
1/2 cup(s) dry sherry wine |
1 (2-oz) jar(s) pimientos |
1 (8 1/2-oz) can(s) green peas |
Directions:
1. In a large saucepan place the flank steak and add water until the meat is
2. covered. Add 2 chicken broth cubes. Boil for 2 hours or until meat is
3. tender at medium-low heat. Remove meat from broth and let cool. Strain broth and save for other uses.
4. Cut the flank steak in two or three parts. Shred meat.
5. In a large saucepan heat the oil at medium heat. Add crushed garlic and
6. sauté with onions and peppers. Add the rest of the ingredients. Cover
7. and cook over low heat for 20 to 25 minutes stirring to avoid sticking at
8. the bottom. When ready, place in a serving bowl, Decorate with
9. pimientos and green peas.
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