1-½poundeye of round steak(about 700 gr.) hammered thin on both sides
1teaspoonground black pepper
1tablespoonred wine vinegar
1large yellow onionsliced
2large green bell peppersdeseeded and sliced
4clovesgarlicminced and pasted
Hammer each one of the steaks on both sides. Mix the cumin, half of the salt, and the pepper together. Season the steaks. Reserve for about 30 minutes.
In a large pan, sauté the onion and the bell peppers in 2 tablespoons of oil over medium-high heat. Then, add the garlic and sauté for about 30 seconds. Add the tomatoes and let sauté for 2 minutes, stirring occasionally. Reserve.
In a separate large heavy-bottom pan, brown the steaks in 2 tablespoons of oil over medium-high heat. Add the vinegar and let evaporate a little bit. Add the stock, the tomato paste, and the other half of the salt. Stir. Add all the vegetables and press a little bit with a smasher.
Reduce the heat to low and cover the pan. Let cook for about 1 hour or so, stirring occasionally.
Serve with mashed potatoes or with a hard-crust bread, or -- the way that we use to eat it at my mother's house: with white rice, beans, and potato cakes (the recipe for which will be posted soon).
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