Green Chilies Steak Recipes

GREEN CHILE SWISS STEAK

Steps:

• Season the meat with salt and pepper to taste.
• Dredge in flour till lightly covered.
• In a large skillet, heat oil to cooking temperature.
• Brown meat on both sides in skillet; remove when done.
• In same skillet, add onions and garlic stir to season skillet.
• Make sure skillet in hot, add beef broth to deglaze.
• Return meat to skillet and add all remaining ingredients to skillet.
• Bring to a boil, reduce heat and cover.
• Simmer until meat is tender.

GREEN CHILIES STEAK

Steps:

• Heat 1/2 the oil in a dutch oven. Add half of the beef and 1 T. flour. (you can dredge the beef if you want but why bother)
• Sautee until browned, stirring occasionally.
• Remove from the pot and repeat with the remaining oil, beef and flour.
• When the second batch is almost browned, add the onion and garlic. Cook until transparent.
• Add back the first batch of beef then add salt and pepper, oregano, un-drained can of Rotel, un-drained tomatoes, and beef broth. Stir to combine.
• Cover and simmer for approximately 2 hours. If it gets to thick at any point add water. If the tomatoes are too acidic when you taste it add a teaspoon of sugar. It's done when the beef is fork tender. The sauce should have thickened to a gravy consistency.
• Serve over cooked rice.

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.