UPDATE 5/1/16: My Mom’s recipe (Anna’s Steak Ranchero) was picked by Sam Zien (Sam the Cooking Guy) to be part of his Reader Recipe Roundup! Yay! Sam used garlic powder instead of garlic salt (and in my opinion, you should prepare a recipe as given the first time and THEN do your modifications) and he used a different type of El Pato sauce I’d never seen before. I put a picture up of the correct can of sauce. Someday maybe I’ll try the red can he used, which is MUCH spicier! Anyway, here it is…hope you like it!
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Yup, that’s what my Dad used to call my Mom (Anna)…”Fastest” Cook in the West. Now, you notice he didn’t say “Bestest” Cook in the West (and yes, Grammar Police, I know Bestest is not a word! Ha Ha!) My Mom is a “good” cook but not what we would call a “great” cook. She always worked while we were growing up. She was a “Girl Friday” at a local newspaper, became a social reporter and eventually a columnist. That kept her pretty busy so by the time she got home, she needed to whip something up quickly for her hungry brood.
This dish was one of her standbys. It was relatively cheap (beef wasn’t outrageously priced like it is now), it was simple and it was quick. This could be ready to eat in about 20 minutes but it tastes better if you let it simmer for at least a half hour and even better after an hour.
(Did you ever notice that the 3 basic ingredients that are used in a LOT of Mexican dishes are the same colors as their National Flag? I just did…)
ANNA’S STEAK RANCHERO
1 1/2 lbs Sirloin Steak
1/2 large green bell pepper, chopped
1/2 large white onion, chopped
1 tomato, chopped
1 8 oz can tomato sauce
1 8 oz can El Pato tomato sauce
Salt and Pepper to taste
Slice your sirloin into thin strips (across the grain for tenderness). Saute in 2 TBSP vegetable oil until most of the pink is gone. Add vegetables, seasonings and sauces. Season with Salt and Pepper. Cover and let simmer 20-30 minutes on low. In the last 5 minutes, you can add chopped cilantro if you want. This tastes even better the longer you let it simmer and is great for leftovers. Serve with Spanish rice (look in the search box above to get my recipe – it is in the post for Albondigas soup) and refried beans and flour tortillas.
So….tell me about your QUICK and EASY “go-to” recipe!