Aldilla

 

1 lg. Onion chopped

1 1/2 lb. flank steak

1 lg. Carrot chopped

3 tsp. Chili powder

1 lg. Green pepper chopped

1/2 C. Flour

2 lg. Tomatoes chopped

1 1/2 tsp. Salt

1/4 C. Red wine

1/2 tsp. Pepper

1 Hot chilli pepper seeded

3 T. Vegetable oil

 

Score steak and rub with chili powder; coat with a mixture of flour, 1/2 tsp. salt and 1/4 tsp. of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve. Sauté onion, carrot, green pepper and tomato in pan drippings; add

remaining 1 tsp. salt and 1/4 tsp. pepper; remove from heat. Combine steak and sautéed vegetables in slow cooker; add wine and hot chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.