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Sue & Larry 12-31-1998 08:00 PM

Spicy Beef Dip
 
<HTML><!-- eWebEditPro 1.8.0.2 --><P>Hors d’oeuvres: Delicious as a dip for tortilla chips or used as a filling rolled up inside soft tortillas for a heartier snack.</P><P>1 lb. round steak (or other inexpensive beef)<BR>1 onion (medium sized)<BR>1 apple (peeled and cored)<BR>1 inch fresh ginger root<BR>4 garlic cloves<BR>1/2 Cup pecans<BR>1 Tsp lime rind (finely chopped)<BR>1 Cup water<BR>1/4 Cup sherry or wine (optional)<BR>1 Tbsp garam masala (an Indian convenience spice that is a mixture of coriander, cumin, ginger, black pepper, cinnamon, pimento, cardemoms, bay leaves, cloves and nutmeg)</P><P>Cut the beef into small half-inch cubes and brown it in a saucepan. Remove beef from pan, leaving about 2 tablespoons of fat in bottom of pan.</P><P>Place the remaining ingredients in a food processor or good blender. Chop until you get a paste. (Add more water if needed to get paste consistency).</P><P>Pour the mixture into the saucepan and fry on medium high heat for 10 minutes, stirring often.</P><P>Return browned beef to pan and simmer, covered for minimum one hour.</P><P>Serve hot.</P></HTML>


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