Cecil's smothered steak`

4 servings

Ingredients

Quantity Ingredient
8 slices Bacon
2 pounds Round Steak, About 1\" Thick
Cut into 4 pieces
1 large Onion, Cut Into 1/2\"-Thick
Half Moons
1 small Green Bell Pepper -- cut
Into 1/2\" strips
1 Fresh
1 can (8 Oz)
½ cup Water
½ teaspoon Salt
½ teaspoon Pepper -- freshly ground
Jalapeno, Seeded And Minced
Optional
Tomato Sauce

Directions

-

1. In a large skillet, cook the bacon over medium heat, turning once, until crisp, about 5 mins. Transfer with tongs to paper towels to drain, leaving the fat in the skillet. Crumble the bacon and set aside.

2. In the same skillet, in 2 batches, cook the steaks over medium-high heat, turning once, until browned on both sides, about 6 mins.

Transfer to a plate and set aside.

3. Pour out all but 2 Tbs of the fat from the skillet. Add the onion and bell and chile peppers. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 mins. Stir in the tomato sauce and water and bring to a simmer, scraping up the browned bits on the bottom of the skillet with a wooden spoon. Return the steaks to the skillet and reduce the heat to low. Cover and simmer, turning the meat occasionally, until very tender, about 1½ hrs.

During the last 10 mins of cooking, add the bacon.

4. Skim any fat from the surface of the sauce. Season the sauce with salt and pepper, and serve immediately over mashed potatoes or noodles.

Makes 4 servings from Cecil R. Gerloff of X-G Ranch of Belen, NM.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-14-95 (159) Fido: Cooking

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