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Old 12-31-1998
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Spicy Beef Dip

Hors d’oeuvres: Delicious as a dip for tortilla chips or used as a filling rolled up inside soft tortillas for a heartier snack.

1 lb. round steak (or other inexpensive beef)
1 onion (medium sized)
1 apple (peeled and cored)
1 inch fresh ginger root
4 garlic cloves
1/2 Cup pecans
1 Tsp lime rind (finely chopped)
1 Cup water
1/4 Cup sherry or wine (optional)
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)

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.

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).

Pour the mixture into the saucepan and fry on medium high heat for 10 minutes, stirring often.

Return browned beef to pan and simmer, covered for minimum one hour.

Serve hot.

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