California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Steak (Economical)

Select two pounds upper round steak, sear on hot skillet on both sides till crust is formed; then one-half cup suet, half cup hot water, cover; cook slowly half hour, add salt and pepper. Fry one cup chopped onions in tablespoon lard until slightly brown; add tablespoon flour, can tomatoes, teaspoon oregano, two tablespoons green chile pulp; spread over steak, cover and cook twenty minutes longer. Place on serving dish, sprinkle with cheese, set in oven to melt cheese and serve hot.