Carne Guisada

This is the easiest carne guisada I've ever made. The recipe looked a bit vague but it came together easy. I ate it with cauilflower rice, canned carrots and homemade grain-free flat bread. But the rest of the people at my table had white rice and tortillas.

I found some Top Round Steak on sale and knew it would be useful for this recipe. There were no measurements on the recipe. I had just under 1 lb. of meat that was, surprisingly, very lean. I used three average-thick slices of a large onion and diced them in big pieces. I used a can of tomatoes, it probably would've been nice if it had some built in seasoning but they didn't.

I cut the meat into ~1/2" cubes while I was thawing out some tomato sauce in the microwave. (I had bought a case at Costco, not realizing that the cans were 15 oz instead of the normal 8 oz so I always use half the can and freeze the other half until I need it again.)

I heated my favorite Sapphire pan. I think I remember the directions saying pre-heat first and then put the oil in.

I didn't measure the oil. Probably it was a little more than 1 TBSP.

It looked like a lot of oil.

I feel like I've made similar recipes and used 1/4 c. of flour so that is what I measured out.

The meat made natural juice of its own in addition to the oil. I did not drain anything.

Added onion.

Added tomato.

Stirred occasionally for a couple minutes.

It started to simmer.

I sprinkled the flour on top.

I stirred it in slowly by section. It started to immediately thicken. (When I use the sapphire pan I do not turn the burner above 3.)

I had filled the meat packaging with water (because I was going to rinse it so it didn't stink up the recycle bin). Then I decided to pour that water into the tomato can and rinse it out too.