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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is a colorful, satisfying complete meal in one dish.Dorothy Collins, Winnsboro, Texas Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon salt, optional |
1/4 teaspoon pepper |
1-1/2 pounds boneless beef top round steak (about 1/2 inch thick), cut into 1/2-inch pieces |
1 tablespoon canola oil |
1 can (28 ounces) diced tomatoes, undrained |
1 medium onion, sliced |
1 can (4 ounces) whole green chilies, drained |
4 medium red potatoes (about 1 pound), peeled and quartered |
4 carrots, cut into 2-inch chunks |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a large skillet, brown beef on both sides in oil over medium heat until no longer pink.; drain. Add the tomatoes, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened. Yield: 6 servings.
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