Mexican Pepper Steak

1 1/2 lb. Round Steak, tenderized,
2 Tbsp. Salad Oil
1/2 small Onion, coarsely chopped
1 Tbsp. Flour
2 fresh Green Chiles, slice in rings
1/4 cup Meat Juices (saved from cooking meat)
1/2 cup Water

Cut steak into thin strips, then brown in skillet. Save 1/4 cup meat juices. Put steak strips in a bowl, then using the same skillet, heat oil and saute onion. Add flour to this and brown. Add Chiles and cook until onion is tender. Blend in meat juices and water. Mix well. Add
meat, cover and simmer 20 minutes until green chiles are tender. (Makes
4 to 5 servings) serve this dish with with refried beans and warm flour tortillas.

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