Chili Verde Con Carne

• 2 lb. beef round steak, cut 3/4 inch thick
• 1/3 c. flour
• 1 tsp. salt or to taste
• 1/4 c. oil
• 1 tsp. each: cumin and sugar
• 1 (28 oz.) can tomatoes
• 2 Tbsp. lemon juice
• 1/2 c. boiling water
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 (4 oz.) can chopped green chiles
• 1/3 c. snipped parsley
• cooked rice

1. Partially freeze steak and cut into strips 1/8 to 1/4-inch thick.
2. Dredge meat strips in combined flour and salt.
3. In a large skillet, brown 1/3 of the meat.
4. Repeat until all meat has been browned.
5. Drain drippings.
6. Sprinkle cumin and sugar on meat. Drain tomatoes, reserving liquid.
7. Cut tomatoes into pieces and reserve.
8. Add tomato liquid, lemon juice and garlic to meat; stir to combine.
9. Stir green pepper, onion, chiles and parsley into meat mixture.
10. Cover tightly and cook on low heat for 45 minutes, stirring occasionally.
11. Stir in reserved tomatoes; continue cooking, covered, 15 minutes or until meat is tender.
12. Serve over cooked rice.
13. Makes 6 to 8 servings.

beef round steak, flour, salt, oil, cumin, tomatoes, lemon juice, boiling water, green pepper, onion, green chiles, parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056327 (may not work)