Carne mechasa
Yield: 12 servings
Ingredients:
- 3 lb Steak; good quality
- 1 Green pepper; sliced in - thin slices
- 6 sl Bacon; cooked crumbled
- 4 oz Green chiles; diced
- 1/4 c Red wine vinegar
- 1 Bay leaf
- 8 oz Tomato sauce
- 1/4 c Brown sugar
- 1 ts Salt
- 1/4 c Flour
Instructions:
Make a deep horizontal slit in the steak to form a pocket and set aside. Cook the green pepper in salted water for five minutes drain and set aside. Stuff the steak with the bacon chiles and green pepper. Sew pocket shut. In a heavy skillet brown the meat in the reserved bacon drippings then transfer to a 12x8" baking dish. Combine tomato sauce sugar vinegar salt and bay leaf in the skillet. Heat stirring constantly until the sugar dissolves. Pour half of this sauce over the meat reserving the rest. Cover the baking dish and bake 1 1/2 hours basting with the pan juices occasionally. When meat is tender remove from oven and transfer meat to a heated platter. Skim any fat from the pan juices then add water to the juices to make 2 1/4 cups liquid. Put liquid in skillet. Blend reserved sauce with the flour and stir into the liquid. Cook and stir until thick and bubbly. Spoon sauce over the meat and serve.
