Ingredients
2 tablespoons cider vinegar1 teaspoon salt1 teaspoon pepper1 pound beef round steak, trimmed and cut into 1/4-inch strips1/4 cup all-purpose flour2 tablespoons olive oil3 medium tomatoes, peeled, seeded and cut into wedges2 medium potatoes, peeled and thinly sliced2 cans (4 ounces each) chopped green chilies1 garlic clove, minced1 teaspoon dried basil
Preparation
In a large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender.
Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.
