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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This recipe is a long-time family favorite from First magazine. It can easily be adapted for the crock pot. Ingredients:
2 garlic cloves, minced |
2 onions, sliced |
2 green bell peppers, sliced |
1 (15 1/2 ounce) can tomatoes |
1/4 cup flour |
salt |
fresh ground pepper |
2 lbs beef round tip steaks (3/4-inch thick) |
3 tablespoons oil |
1 cup beef stock or 1 cup broth |
Directions:
1. Drain tomatoes, reserving the liquid.
2. Chop tomatoes.
3. Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper.
4. Cut meat into serving pieces.
5. Coat steaks with the seasoned flour and pound until slightly flattened.
6. Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all.
7. Add the garlic, onions, peppers, tomatoes with their liquid, and the broth.
8. Bring to a boil.
9. Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours).
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