| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Beef |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Steak; good quality |
| 1 |
|
Green pepper; sliced in thin slices |
| 6 |
sl |
Bacon; cooked, crumbled |
| 4 |
oz |
Green chiles; diced |
| 1/4 |
c |
Red wine vinegar |
| 1 |
|
Bay leaf |
| 8 |
oz |
Tomato sauce |
| 1/4 |
c |
Brown sugar |
| 1 |
ts |
Salt |
| 1/4 |
c |
Flour |
INSTRUCTIONS
Make a deep horizontal slit in the steak to form a
pocket and set aside. Cook the green pepper in salted
water for five minutes, drain and set aside. Stuff the
steak with the bacon, chiles, and green pepper. Sew
pocket shut. In a heavy skillet brown the meat in the
reserved bacon drippings, then transfer to a 12x8"
baking dish. Combine tomato sauce, sugar, vinegar,
salt and bay leaf in the skillet. Heat, stirring
constantly, until the sugar dissolves. Pour half of
this sauce over the meat, reserving the rest. Cover
the baking dish and bake 1 1/2 hours, basting with the
pan juices occasionally. When meat is tender remove
from oven and transfer meat to a heated platter. Skim
any fat from the pan juices, then add water to the
juices to make 2 1/4 cups liquid. Put liquid in
skillet. Blend reserved sauce with the flour, and stir
into the liquid. Cook and stir until thick and bubbly.
Spoon sauce over the meat and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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