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MSGID: 1:18/200@fidonet 66916259
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
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
 
MMMMM

... Keep your cream sauces and bbq sauce away from my pizza.
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