Chili Verde Con Carne

Ingredients

• 2 lb beef round steak cut 34 inch thick
• 13 c flour
• 1 tsp salt or to taste
• 14 c oil
• 1 tsp each cumin and sugar
• 1 28 oz can tomatoes
• 2 Tbsp lemon juice
• 12 c boiling water
• 1 medium green pepper chopped
• 1 medium onion chopped
• 1 4 oz can chopped green chiles
• 13 c snipped parsley
• cooked rice

Directions

1. Partially freeze steak and cut into strips 18 to 14-inch thick
2. Dredge meat strips in combined flour and salt
3. In a large skillet brown 13 of the meat
4. Repeat until all meat has been browned
5. Drain drippings
6. Sprinkle cumin and sugar on meat Drain tomatoes reserving liquid
7. Cut tomatoes into pieces and reserve
8. Add tomato liquid lemon juice and garlic to meat stir to combine
9. Stir green pepper onion chiles and parsley into meat mixture
10. Cover tightly and cook on low heat for 45 minutes stirring occasionally
11. Stir in reserved tomatoes continue cooking covered 15 minutes or until meat is tender
12. Serve over cooked rice
13. Makes 6 to 8 servings