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Mexican Chuck Steak Recipe

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This recipe for Mexican Chuck Steak, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp flour, divided
11/2 tsp salt
1/8 tsp fresh ground pepper
2 lb boneless chuck steak about 1" thick
3 tbsp oil, divided
1 large onion, sliced thin
1 large clove garlic, crushed
1 can (16oz) tomatoes, drained (reserve juice)
1 tsp chili powder
1 tsp sugar
1 beef bouillon cube
minced parsley
Hot cooked rice

Directions:
Directions:
Combine 2 tablespoons flour, the salt and pepper; lightly coat both sides meat. In large skillet brown meat in 2 tablespoons hot oil; remove. Add remaining tablespoon oil to skillet and saute onion and garlic until tender. Return meat to skillet. Add tomato juice, chili powder, sugar and bouillon cube; bring to boil. Cover, then simmer over low heat until meat is tender, about 2 to 21/2 hours. Remove meat to warm serving platter and slice or cut in pieces; keep warm. Stir 2 tablespoons pan juices into remaining tablespoon flour until smooth; return to skillet and cook and stir until thickened. Add tomatoes; heat until hot. Arrange tomatoes on platter with meat; pour on sauce. Garnish with parsley. Serve with rice.

Number Of Servings:
Number Of Servings:
Makes 6 servings.

 

 

 

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