ah.. can't read fine print without my cheaters!

Homemade is by far superior over any store bought mix...

this is the way I was taught by an old Hispanic cook.

dust the cubed meat with flour and lightly pan fry. Move the meat to a pot. In the fry pan - drain most grease, toss in a little flour in with the drippings and stir for a light roux. That step is what creates the base for the entire dish. Add all the ingredients plus a little water to the pot. Simmer till you reach your preference on how tender you want the meat. Then mix in enough roux to thicken the sauce. final step is to adjust your seasonings to your taste.