Swiss Steak Supper

• 1/4 cup all-purpose flour
• 1 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1-1/2 pounds boneless beef top round steak (about 1/2 inch thick), cut into 1/2-inch pieces
• 1 tablespoon canola oil
• 1 can (28 ounces) diced tomatoes, undrained
• 1 medium onion, sliced
• 1 can (4 ounces) whole green chilies, drained
• 4 medium red potatoes (about 1 pound), peeled and quartered
• 4 carrots, cut into 2-inch chunks
• 2 tablespoons cornstarch
• 2 tablespoons water

1. In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a large skillet, brown beef on both sides in oil over medium heat until no longer pink.; drain. Add the tomatoes, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened.

allpurpose, salt, pepper, boneless beef, canola oil, tomatoes, onion, green chilies, red potatoes, carrots, cornstarch, water

Taken from www.tasteofhome.com/recipes/swiss-steak-supper/ (may not work)