| 1 | Blend flour, salt and chili powder well and place in pie pan. |
| 2 | Dredge meat in the flour mixture. |
| 3 | You should use about half of the mixture. |
| 4 | (you can discard the rest; however, it is necessary to have this amount to make dredging pracitcal). |
| 5 | Place oil in a heavy frying pan and heat to frying temperature over moderate heat. |
| 6 | Add meat and brown on both sides. |
| 7 | Transfer steaks to a 1 ?quart casserole. |
| 8 | Fry peppers and onions over moderate heat in the pan in which the meat was browned, stirring frequently. |
| 9 | Remove vegetables with a slotted spoon and spread over meat. |
| 10 | Pour out any remaining fat. |
| 11 | Add beef broth to frying pan and cook and stir over moderate heat to absorb and brown particles remaining in the pan. |
| 12 | Add remaining ingredients to broth. |
| 13 | Mix well and pour over meat. |
| 14 | Stir the meat and vegetables lightly with a fork to distribute the broth and vegetables. |
| 15 | Cover tightly and bake at 325 °F for about 1-1 ?hours or until the meat is tender. |
| 16 | Serve 1 piece of steak with some of the sauce per serving. |
| 17 | Food exchange per serving: 1 fruit exchange + 3 lean meat exchange; cal: 213; cho: 9gm; pro: 20gm; fat: 11gm; low-sodium diets: omit salt. |
| 18 | Use low-sodium broth, tomato sauce and tomato juice. |
