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beef round steak flour salt oil cumin tomatoes lemon juice boiling water green pepper onion green chiles parsley rice
Viewed: 43 - Published at: 7 years agoIngredients
- 2 lb. beef round steak, cut 3/4 inch thick
- 1/3 c. flour
- 1 tsp. salt or to taste
- 1/4 c. oil
- 1 tsp. each: cumin and sugar
- 1 (28 oz.) can tomatoes
- 2 Tbsp. lemon juice
- 1/2 c. boiling water
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 (4 oz.) can chopped green chiles
- 1/3 c. snipped parsley
- cooked rice
Method
- Partially freeze steak and cut into strips 1/8 to 1/4-inch thick.
- Dredge meat strips in combined flour and salt.
- In a large skillet, brown 1/3 of the meat.
- Repeat until all meat has been browned.
- Drain drippings.
- Sprinkle cumin and sugar on meat. Drain tomatoes, reserving liquid.
- Cut tomatoes into pieces and reserve.
- Add tomato liquid, lemon juice and garlic to meat; stir to combine.
- Stir green pepper, onion, chiles and parsley into meat mixture.
- Cover tightly and cook on low heat for 45 minutes, stirring occasionally.
- Stir in reserved tomatoes; continue cooking, covered, 15 minutes or until meat is tender.
- Serve over cooked rice.
- Makes 6 to 8 servings.
