2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced
In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper.
Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes.
Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt.
Cover and simmer until meat is tender, about 30 minutes.
Yield: 2 servings.
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced
In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper.
Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes.
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Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt.
Cover and simmer until meat is tender, about 30 minutes.
Yield: 2 servings.