1 1/2 to 2 lbs. boneless round or chuck steak, cut in 1/2 inch thick pieces, fat trimmed
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
2 tbsp. vegetable oil
2 lg. onions, sliced and separated into rings
1 1/2 to 2 c. 1/4 inch sliced carrots
2 garlic cloves, minced
1 (16 oz.) can tomatoes, drained and chopped coarsely
1/2 to 2/3 c. picante sauce
1/2 c. beef broth
2 tbsp. chopped fresh parsley or cilantro

Cut meat into serving pieces; sprinkle with salt and pepper. Pound all flour into meat with meat mallet. Heat oil in heavy, large skillet. Brown meat in oil all sides. Arrange onions, carrots, and garlic over meat. Pour tomatoes, picante sauce, and beef broth over all. Cover tightly and simmer until meat is tender, 50 to 60 minutes. Remove meat to serving platter. Cook liquid over high heat until reduced and thickened, about 5 to 7 minutes. Pour over meat; sprinkle with cilantro. Serve with additional picante sauce. Makes 6 servings.