Mexican Steak

[nebulized]

Mexican Steak
Yield: 4 servings

1 pound round steak
1 tablespoon vegetable oil
1 onion, chopped
1 can Mexican style chunky tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup sour cream
Cut beef into 1-1/2 x 1/2 inch strips.

Heat oil in 10 inch skillet over medium high heat. Cook beef and
onion in oil, stirring occasionally, until beef is brown. Stir in
tomato sauce, chili powder and cumin. Heat to boiling; reduce heat
to low. cover and simmer about 15 minutes or until beef is tender.
Top with sour cream.

Makes 4 servings.