---------- Recipe via Meal-Master (tm) v8.02
  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
       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
   9gm; PRO: 20gm; FAT: 11gm; Low-sodium diets: Omit
   salt. Use low-sodium broth, tomato sauce and tomato
   Source: The New Diabetic Cookbook by Mabel Cavaiani,
   R.D. Brought to you and yours via Nancy O'Brion and
   her Meal-Master.