3 lb Bottom round of beef,
Trimmed 2 tb Oil
1 lg Onion,chopped
2 cl Garlic,minced
1/3 c Flour
1 cn (14 1/2 oz) Mexican style
Stewed tomatoes 1 cn (7 oz) diced green chilies
1/4 c Water
1 ts Oregano
1 ts Cumin
Cut meat into 2″ pieces.In a heavy 4 quart pot,brown meat in oil.Add onion and garlic;cook until soft.Sprinkle with flour; cook 2 minutes.Add remaining ingredients.Cover and simmer for 1 to 1 1/2 hours or more or until meat is tender.Stir occasionally and add additional water,if needed.To serve,garnish with a dollop of sour cream,if desired.Makes 6 to 8 servings.