Ingredients per serve
Method
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Chuck steak 1.0 kg
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Olive oil 50.0 ml
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Four bean mix, rinsed and drained 400.0 g
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Coriander, chopped 20.0 g
Preparation
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Method
- Cut steak into 2 cm pieces. Heat oil in a large pan over high heat. Brown steak in batches then transfer to a large gastronome.
- Mix together KNORR Beef Booster with 850 ml boiling water and KNORR Mexican Chunky Salsa Mild. Pour mixture over meat. Cover and bake at 160 degree Celsius for 3 hours or until tender.
- Stir through four bean mix and coriander. Cook for another 10 minutes uncovered.
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To Serve
- Serve the slow cooked con carne with rice.
