1 1/2 to 2 lb. boneless round or chuck steak, cut 1/2 inch thick and well 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. sliced carrots, 1/4 inch thick, as desired
2 garlic cloves, minced
1 (16 oz.) can tomatoes, drained and coarsely chopped
1/2 to 1/3 c. picante sauce; optional
1/2 c. beef broth
2 tbsp. chopped cilantro or parsley

Cut meat into serving pieces. Sprinkle with salt and pepper. Pound all the flour into meat, using meat mallet. Heat oil in heavy, large skillet. Brown meat in oil on both sides. Arrange onions, carrots and garlic over meat. Pour tomatoes, picante sauce and beef broth over all. Cover tightly and simmer until meat is fork-tender, 50-60 minutes. (Or do in microwave, following manufacturer's instructions). Remove meat to serving platter. Cook liquid over high heat until reduced and thickened, about 5-7 minutes. Pour over meat; sprinkle with cilantro. Serve with additional picante sauce if desired. Makes 6 servings.

NOTE: Some people like to add a bit of chopped green pepper, mushrooms, and the like.