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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My family loves this spicy tomato dish. I came up with the recipe about 25 years ago, after eating a similar dish on vacation in New Mexico. Ingredients:
1/2 tablespoon cider vinegar |
1 teaspoon pepper |
1 pound beef top round steak, trimmed and cut into 1/4-inch strips |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons olive oil |
3 medium tomatoes, peeled, seeded and cut into wedges |
2 medium potatoes, peeled and thinly sliced |
2 cans (4 ounces each) chopped green chilies |
1 garlic clove, minced |
1 teaspoon dried basil |
Directions:
1. In a bowl, combine the vinegar, salt and pepper; toss with beef. Cover and marinate for 30 minutes; drain.
2. Place flour in a bowl; add beef and toss to coat. In a skillet, cook beef in oil over medium heat for 15-20 minutes or until tender. Add remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally. Yield: 6 servings.
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