Chili Pepper Steak
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Round steaks||1 1⁄2 Pound (1 Inch Thick)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Medium, sliced|
|Canned stewed tomatoes in liquid||16 Ounce (1 Can)|
|Chili powder||1 Teaspoon|
|Plain yogurt||8 Ounce (1 Container)|
Combine 2 tablespoons flour, salt and pepper in small bowl.
Sprinkle one side of meat with half of flour mixture; pound in.
Turn meat over; repeat.
Cut into serving-size strips.
Melt butter in large ovenproof skillet; brown meat.
Stir in garlic, on-ion, tomatoes and chili powder.
Bake at 350Â° 1 to 1 1/2 hours or until meat is tender.
Transfer meat to warm platter.
Combine remain-ing flour with yogurt in small bowl; add to tomato mixture.
Heat until sauce thickens; do not boil.
Pour over meat.