** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Make a deep horizontal slit in the steak to form a
pocket and set aside.
2. Cook the green pepper in salted
water for five minutes, drain and set aside.
3. Stuff the
steak with the bacon, chiles, and green pepper.
4. Sew
pocket shut. In a heavy skillet brown the meat in the
reserved bacon drippings, then transfer to a 12x8"
baking dish.
5. Combine tomato sauce, sugar, vinegar,
salt and bay leaf in the skillet.
6. Heat, stirring
constantly, until the sugar dissolves.
7. Pour half of
this sauce over the meat, reserving the rest.
8. Cover
the baking dish and bake 1 1/2 hours, basting with the
pan juices occasionally.
9. When meat is tender remove
from oven and transfer meat to a heated platter.
10. Skim
any fat from the pan juices, then add water to the
juices to make 2 1/4 cups liquid.
11. Put liquid in
skillet. Blend reserved sauce with the flour, and stir
into the liquid.
12. Cook and stir until thick and bubbly.
Spoon sauce over the meat and serve.
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Dietary Notes:
This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Sulfites, Natural Sweeteners, Hot Pepper, Beef, Vinegar allergies.
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