Chile Verde Con Carne

• 2 lb. round steak, cut 3/4-inch thick
• 1/3 c. flour
• 1 1/2 tsp. salt
• 1/4 c. oil
• 1 tsp. ground cumin
• 1 tsp. sugar
• 1 (28 oz.) can tomatoes
• 2 Tbsp. lemon juice
• 1 clove garlic, crushed
• 1 beef bouillon cube
• 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

1. Partially freeze steak and cut in strips 1/8 to 1/4-inch thick. Combine flour and salt.
2. Dredge strips in flour and brown in oil in skillet.
3. Brown 1/3 of strips at a time; pour off drippings. Sprinkle meat with cumin and sugar.
4. Drain tomatoes, reserving liquid.
5. Cut tomatoes into pieces and reserve.
6. Add tomato liquid, lemon juice and garlic to meat and stir.
7. Dissolve bouillon cube in boiling water.
8. Stir green pepper, onion, chiles, parsley and bouillon into meat mixture.
9. Cover tightly and cook slowly 45 minutes, stirring occasionally.
10. Stir in reserve tomatoes.
11. Cook, covered, 15 minutes longer or until meat is tender.
12. Makes 6 to 8 servings.

round steak, flour, salt, oil, ground cumin, sugar, tomatoes, lemon juice, clove garlic, boiling water, green pepper, onion, green chiles, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768778 (may not work)