Ingredients
1 large onion, chopped2 garlic cloves, minced4 tablespoons canola oil, divided1 can (28 ounces) diced tomatoes, undrained1 can (4 ounces) chopped green chilies2 teaspoons salt, divided3 tablespoons all-purpose flourDash pepper2 pounds beef top round steak (1/2 inch thick)
Preparation
In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.
Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. baking dish. Set aside half of the tomato mixture; pour remaining mixture over steak.
Cover and bake at 325° for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak.
