Cut meat into serving pieces; sprinkle with salt and pepper. Coat meat with flour and score with a sharp knife. Coat again with flour.
In large skillet melt butter; brown meat slowly on all sides. Combine tomatoes, green pepper and onion; pour over meat. Cover and simmer over low heat 2-1/2 hours until meat is fork-tender. Transfer meat to a warm platter.
Into liquid in skillet blend 1 tablespoon flour; cook, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in sour cream.
Serve immediately over Spanish Steak.
Makes 6-8 servings.
Submitted by: CM
