Title: Texas round steak
 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
           -steaks
      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 FRUIT EXCHANGE + 3 LEAN MEAT
  EXCHANGE; CAL: 213; CHO: 9gm; PRO: 20gm; FAT: 11gm; Low-sodium diets:
  Omit salt. Use low-sodium broth, tomato sauce and tomato juice.