Using 14-inch Dutch oven, brown meat in oil. Add garlic and soup mix. Stir until soup mix dissolves. Add Tabasco, steak sauce, and water. Cook until all blends in (2 to 3 minutes). Add onion, jalapeno, and corn starch. Mix all in and simmer on low heat for 2 hours.
Wine Pairing(s)
The Hess Collection Cabernet Sauvignon
Penfold's 'Grange' Shiraz
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
