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Prep Time: 25 Minutes Cook Time: 90 Minutes |
Ready In: 115 Minutes Servings: 6 |
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Ingredients:
1 16-oz. can tomatoes, undrained, cut up |
1 1/2 pound(s) boneless beef round steak, cut 3/4-inch thick |
1/2 cup(s) chopped green pepper |
1 clove garlic, minced |
3 tablespoon(s) flour |
1 cup(s) frozen corn |
1 large onion, sliced |
2 tablespoon(s) oil |
1/8 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
1/2 cup(s) thinly sliced carrots |
1/2 cup(s) water |
Directions:
1. In small bowl, combine flour, salt and pepper. Sprinkle one side of beef with half the flour mixture; pound in. Turn meat and pound in remaining flour mixture. Cut into serving-size pieces.
2. In large skillet over medium heat, heat oil. Brown meat; drain. Add tomatoes, water, garlic and onion. Cover; heat to boiling. Reduce heat; simmer 1 1/2 hours or until beef is tender. Add carrots; cover. Cook 10 minutes. Stir in corn and green pepper; cover. Cook until all vegetables are tender, about 15 minutes. Serve with mashed potatoes.
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