1
1 1/2 lbs de bistec de pierna, punta o paletilla de res (“boneless round”, “tip”, “chuck steak”) de aproximadamente 3/4 pulgada de grosor
3
cucharadas de harina multiusos o regular
1
cucharadita de mostaza en polvo
1/2
cucharadita de sal
2
cucharadas de aceite vegetal
1
lata (14.5 oz) de jitomates enteros (tomates), sin escurrir
2
dientes de ajo, finamente picados
1
taza de agua
1
cebolla grande, en rebanadas
1
pimiento verde grande, en rebanadas
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Instrucciones
1
Corta la carne en 6 porciones para servir. En un recipiente pequeño, mezcla la harina, la mostaza y la sal. Espolvorea la mitad de la mezcla de harina sobre un lado de la carne; golpea con un ablandador de carne o rodillo a aplanar y que se pegue la harina. Da vuelta a la carne; golpea añadiendo el resto de la mezcla de harina.
2
En una sartén de 10 pulgadas, calienta el aceite a fuego medio. Cocina la carne en aceite por unos 15 minutos, dándole vuelta una vez, hasta que quede dorada.
3
Añade los tomates y el ajo al sartén, partiendo los tomates con un tenedor. Calienta hasta hervir; luego reduce el fuego. Tapa y hierve a fuego lento aproximadamente por 1 hora 15 minutos, agregándole salsa a la carne ocasionalmente, hasta que la carne se ablande.
4
Añade el agua, las cebollas y el pimiento verde al sartén. Calienta hasta hervir; luego reduce el fuego. Tapa y hierve a fuego lento de 5 a 8 minutos o hasta que los vegetales estén tiernos.
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Consejos de expertos
consejo 1
Slow Cooker Directions: Omit water. Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt; coat beef (do not pound in). In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. Place beef in 3 1/2- to 6-quart slow cooker. Top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on Low heat setting 7 to 9 hours.
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