---------- Recipe via Meal-Master (tm) v8.02

     Title: TEXAS ROUND STEAK
Categories: Diabetic, Meats, Main dish, Vegetables
     Yield: 6 sweet ones

   1/2 c  All-purpose flower;
     1 ts Salt
 1 1/2 ts Chile powder;
     1 lb 2oz round beef
          -about 1/2 thick(weighed
          -after fat and bone are
          -removed) cut into 6 3oz
          -steaks
     2 tb Vegetable oil;
   1/2 c  Green peppers; fresh
   1/2 c  Onions; chopped
     1 c  Fat-free beef broth;
   1/2 c  Tomato juice;
     1 ts Chili power;
   1/4 ts Garlic powder;
   1/4 ts 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. (You can discard the
 rest; however, it is necessary to have this amount to
 make dredging pracitcal.) 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 absorb and 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 degrees for about 1-1 1/2 hours or until
 the meat is tender.  Serve 1 piece of steak with some
 of the sauce per serving. Food Exchange per serving: 1
 FRUIT EXCHANGE + 3 LEAN MEAT EXCHANGE; CAL: 213; CHO:
 9gm; PRO: 20gm; FAT: 11gm; Low-sodium diets: Omit
 salt. Use low-sodium broth, tomato sauce and tomato
 juice.

 Source: The New Diabetic Cookbook by Mabel Cavaiani,
 R.D. Brought to you and yours via Nancy O'Brion and
 her Meal-Master.

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