green chilies steak
I am preparing this old standby tonight and decided to post it. You can make it as spicy as you like. While it's traditional to serve it with rice, pasta works well too!
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yield
6 serving(s)
prep time
20 Min
cook time
2 Hr
method
Stove Top
Ingredients For green chilies steak
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3 Tbspoil for cooking, you may need more
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2 lbbeef top round steak, boneless, cubed
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1 mdonion, diced
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1 clovegarlic, minced
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2 Tbspflour
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1 tspdried oregano
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1 canrotel tomatoes and green chilies with the juice(mild, original, or hot choose your heat level)
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1 can15 oz. petite diced tomatoes with juice
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2 cbeef broth, reduced sodium
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salt and pepper, be careful if you broth has salt
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cooked rice
How To Make green chilies steak
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1Heat 1/2 the oil in a dutch oven. Add half of the beef and 1 T. flour. (you can dredge the beef if you want but why bother)
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2Sautee until browned, stirring occasionally.
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3Remove from the pot and repeat with the remaining oil, beef and flour.
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4When the second batch is almost browned, add the onion and garlic. Cook until transparent.
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5Add back the first batch of beef then add salt and pepper, oregano, un-drained can of Rotel, un-drained tomatoes, and beef broth. Stir to combine.
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6Cover and simmer for approximately 2 hours. If it gets to thick at any point add water. If the tomatoes are too acidic when you taste it add a teaspoon of sugar. It's done when the beef is fork tender. The sauce should have thickened to a gravy consistency.
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7Serve over cooked rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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