MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Texas Round Steak
Categories: Beef, Chilies, Vegetables
Yield: 6 Servings

1/2 c All-purpose flour
1 ts Salt
1 1/2 ts Chile powder
18 oz Beef round steak; boneless,
- in 3 oz portions
2 tb Oil;
1/2 c Green peppers; chopped
1/2 c Onions; chopped
1 c Beef broth;
1/2 c Tomato juice;
1 ts Gebhardt's Chilli powder
1/2 ts Garlic granules
1/2 ts Ground cumin

Blend flour, salt and chili powder well and place in
pie pan.

Dredge meat in the flour mixture. You should use about
half of the mixture. (You can discard the rest; however,
it is necessary to have this amount to make dredging
practical.)

Place oil in a heavy frying pan and heat to frying temp
over moderate heat. Add meat and brown on both sides.

Transfer steaks to a 1 1/2 qt casserole.

Fry peppers and onions over moderate heat in the pan in
which the meat was browned, stirring frequently. Remove
vegetables with a slotted spoon and spread over meat.

Reserve any remaining fat for another use or discard.

Add beef broth to frying pan and cook and stir over
moderate heat to absorb and brown particles remaining in
the pan.

Add remaining ingredients to broth. Mix well and pour
over meat. Stir the meat and vegetables lightly with a
fork to distribute the broth and vegetables.

Cover tightly and bake at 325ºF for about 1-1 1/2 hours
or until the meat is tender.

Serve 1 piece of steak with some of the sauce per serving.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

Brought to you and yours via Nancy O'Brion and her Meal-Master.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Keep your cream sauces and bbq sauce away from my pizza.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)