Carne Guisada

• 2 lb top sirloin, cut into 1-inch cubes
• 1 Tbsp salt
• ½ Tbsp black pepper
• ½ Tbsp granulated garlic
• 1 Tbsp olive oil
• 1 medium white onion, chopped
• 1 bell pepper, chopped
• 2 tomatoes, diced — I'd use your Romas or a mixture of red and yellow
• 2 medium Yukon potatoes, cubed
• ½ cup tomato sauce
• Flour tortillas, for serving

1. Put the beef in a deep skillet or pot over medium heat. Season with the salt, pepper and granulated garlic.
2. Cover and simmer until the beef is roughly three-quarters cooked.
3. Drain off the juices from the beef, but save them.
4. Add the olive oil to the beef, followed by the onion, bell pepper, tomatoes and potatoes.
5. Cook until the onion begins to brown.
6. Add the tomato sauce and the reserved beef juices.
7. Reduce to low or medium-low and simmer for about 15 minutes, until the potatoes are tender and everything has come together into a stew-like sauce.
8. Serve with warm flour tortillas.

Tip: Those reserved beef juices are the whole sauce. Don't pour them down the drain.