| 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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