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!
prep time
20 Min
cook time
2 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 tablespoons oil for cooking, you may need more
- 2 pounds beef top round steak, boneless, cubed
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 tablespoons flour
- 1 teaspoon dried oregano
- 1 can rotel tomatoes and green chilies with the juice(mild, original, or hot choose your heat level)
- 1 can 15 oz. petite diced tomatoes with juice
- 2 cups beef broth, reduced sodium
- - salt and pepper, be careful if you broth has salt
- - cooked rice
How To Make green chilies steak
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Step 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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Step 2Sautee until browned, stirring occasionally.
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Step 3Remove from the pot and repeat with the remaining oil, beef and flour.
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Step 4When the second batch is almost browned, add the onion and garlic. Cook until transparent.
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Step 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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Step 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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Step 7Serve over cooked rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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