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2 hours
Prep: 30 minutes
Cook: 90 minutes
305 calories per serving view nutrition facts
6 servings
suggest servings
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| 1-2 | pounds | beef chuck steak | bottom round, 1/2 thick |
| 1 | can | tomatoes, stewed, canned | mexican style |
| 1/2 | can | beef bouillon | |
| 1 | x | flour, all-purpose | seasoned, optional |
| 1 | pound | carrots | sliced, added with the other ingredients, optional |
Cut steak into serving sized pieces.
Remove all visible fat.
Dredge in seasoned flour.
Spray cast iron skillet with cooking spray, heat to medium high.
Brown steak pieces well.
Add tomatoes and 1/2 can bouillon.
Cover tightly and simmer over low heat until steak is fork tender. (1 1/2 to 2 hours.)
Serve with mashed potatoes.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 198mg | 8% |
| Total Carbohydrate 26.0g | 9% |
| Dietary Fiber 3.0g | 12% |
| Sugars 6.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 256% | Vitamin C | 13% | |
| Calcium | 5% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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