Texas Round Steak

Number of Servings
    • 1/2 cup all-purpose flour
    • 1 1/2 tsp. chili powder
    • 1 lb. 2 oz. round beef, cut into 6 pieces
    • 1/2 cup fresh green peppers
    • 1 cup fat-free beef broth
    • 1 tsp. chili power
    • 1 tsp. salt
    • 1 tbsp. vegetable oil
    • 1/2 cup chopped onions
    • 1/2 cup tomato juice
    • 1/4 tsp. garlic powder
    • 1/3 tsp. ground cumin
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. 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 loosen 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 F for about 1 to 1 1/2 hours or until the meat is tender. Serve some of the sauté with each piece of steak.
Nutrition Information
239 Calories; 13g Fat (47.9% calories from fat); 20g Protein; 12g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 567mg Sodium