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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Mexican Beef, Main dish, Mexican 1 servings

INGREDIENTS

3 lb Round steak; trimmed, cubed
2 tb Vegetable oil
1 tb Flour
2 tb Chopped
2 tb Chopped green pepper
2 tb Chopped tomato
1 Cloves garlic; minced (up to 2)
10 oz Can tomatoes and green chiles; undrained
8 oz Can tomato sauce
1/4 c Water
1 1 1/2 tsps ground cumin
Salt and pepper; to taste

INSTRUCTIONS

Cook steak in oil in a heavy skillet over medium-high heat, stirring
constantly, until browned. Sprinkle with flour and stir well. Add
onion and remaining ingredients. Bring to a boil over medium hear;
reduce heat and simmer, uncovered, 40 minutes or until meat is tender
and sauce is thick. Serve in flour tortillas or over hot cooked rice.
I have served it both ways and it is delicious both ways.
NOTES : From the 1993 Southern Living Annual Recipes.
Recipe by: RosemaryNJ
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie)
on Mar 15, 1999

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