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Try this warm, comforting skillet dish for a quick meal.

Cooking Tips

About This Cut:

Round Steak Cutlets, or Cubed Steak, comes from the beef round primal. It’s a thinner cut of meat that is tenderized to help reduce toughness.

Cooking Tips

Thaw meat slowly overnight. Cutlets are great for chicken fried steak, or in a stew-like dish such as this carne guisada.

Carne Guisada

Carne Guisada


  • 2 lbs. Grass Fed Steak Cutlets
  • 1 Onion, chopped
  • 1/2 Bell Pepper, chopped
  • 1 Poblano Pepper, chopped
  • Dash of Olive Oil
  • 1/2 tsp. Garlic Salt
  • 1 tsp. Cumin
  • 1/2 tsp. Pepper
  • 1/2 tsp. Garlic Powder
  • 1 Can Rotel Tomatoes
  • 1/2 cup Flour
  • 1 tsp. Beef Bouillon
  • 1-2 cups Cold Water


  1. --Begin by thinly slicing the beef. We like to marinate it overnight in the fridge in Italian dressing.
  2. --Brown the beef in the dash of olive oil.
  3. --Add sautéed onions and peppers
  4. --Add 1 cup of water and simmer (covered) for about 2 hours
  5. --Sprinkle spices over simmering mixture: garlic salt, cumin, pepper, garlic powder
  6. --Add can of Rotel tomatoes
  7. --Separately, combine 1/2 cup of flour, 1 tsp. beef bouillon, and 1-2 cups of cold water. The more water you add, the more gravy you'll have.
  8. --Add gravy to meat and stir to thicken
  9. --Serve over plain or spanish rice