Texas Round Steak

Method

• Blend flour salt and chili powder well and place in pie pan
• Dredge meat in the flour mixture
• You should use about half of the mixture
• (You can discard the rest; however it is necessary to have this amount to make dredging pracitcal.) Place oil in a heavy frying pan and heat to frying temperature over moderate heat
• Add meat and brown on both sides
• Transfer steaks to a 1 1/2 quart casserole
• Fry peppers and onions over moderate heat in the pan in which the meat was browned stirring frequently
• Remove vegetables with a slotted spoon and spread over meat
• Pour out any remaining fat
• Add beef broth to frying pan and cook and stir over moderate heat to absorb and brown particles remaining in the pan
• Add remaining ingredients to broth
• Mix well and pour over meat
• Stir the meat and vegetables lightly with a fork to distribute the broth and vegetables
• Cover tightly and bake at 325 degrees for about 1-1 1/2 hours or until the meat is tender
• Serve 1 piece of steak with some of the sauce per serving