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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. I came home and tried to duplicate it from memory, with delicious results! Ingredients:
2 tablespoons cider vinegar |
1 teaspoon salt |
1 teaspoon pepper |
1 pound beef 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 large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes.
2. Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender.
3. Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally. Yield: 6 servings.
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