Mexican Steak And Beans

• 1 lb. beef round steak
• 1 tsp. chili powder
• 1/4 tsp. pepper
• 2 Tbsp. salad oil
• 1 cup water
• 1 1/2 cups sliced celery
• 2 carrots, cut diagonally
• 1 8 oz. can kidney beans
• 2 Tbsp. flour
• 1/2 tsp salt
• 1/4 tsp. ground cumin (if desired)
• 1/2 cup chili sauce
• 1 medium onion, chopped 2 small green peppers, cut in strips

1. Cut meat into 1 inch pieces.
2. Mix flour, chili powder, salt, pepper and cumin (Optional); coat meat with flour mixture.
3. Heat oil in an 8 inch skillet; brown meat over medium heat.
4. Drain fat. Stir in water, chili sauce, celery and onion; heat to boiling. Reduce heat; cover and simmer until meat is almost tender, 30 to 45 minutes.
5. Add carrots; cover and simmer 20 minutes.
6. Stir in green peppers and beans (with liquid); cover and simmer until green pepper is tender.

beef round steak, chili powder, pepper, salad oil, water, celery, carrots, kidney beans, flour, salt, ground cumin, chili sauce, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114818 (may not work)