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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe has been in my family so long I don't even remember where it came from. Mexican-style food has been a favorite of mine since I was a child. This easy dish is mild, but it can be made hotter if desired. Ingredients:
1 large onion, chopped |
2 garlic cloves, minced |
4 tablespoons canola oil, divided |
1 can (28 ounces) diced tomatoes, undrained |
1 can (4 ounces) chopped green chilies |
2 teaspoons salt, divided |
3 tablespoons king arthur unbleached all-purpose flour |
dash pepper |
2 pounds beef top round steak (1/2 inch thick) |
Directions:
1. In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.
2. Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. baking dish. Set aside half of the tomato mixture; pour remaining mixture over steak.
3. Cover and bake at 325° for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak. Yield: 6 servings.
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