Mexican Beef #1

Ingredients

525 gr round
1 clove garlic
8 gr chili powder
16 ml prepared mustard
1 onion
1 beef bouillon cube
300 gr tomatoes
500 gr kidney beans

Instructions

Apread meat with mixture of garlic, pepper, salt, chili powder, and mustard. Cut into 1 cm wide strips. Place in slow-cooking pot. Cover with onion, bouillion cube, and tomatoes. Cover and cook on low for 6 to 8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on bed of rice.

from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2 typed and posted by teri Chesser 0.051546391752577 -----