Submitted by Manny N.
1 cup of water
3/4 tsp granulated garlic or 3 crushed cloves
1 – 8 oz (240ml) Tomato Sauce
1 medium onion 7 oz / 200 grams
2 small green bell peppers 10.5 oz / 300 grams
2 tbs olive oil
2 tbs white vinegar or apple cider vinegar
3 roma tomatoes diced 9.5 oz / 270 grams
2 jalapeño peppers diced 2 oz / 60 grams (adjust heat to taste +/-)
1 bunch fresh cilantro 1 oz / 80 grams
2 – 3 tbs / 7.8 – 23.5 grams of general purpose flour
1.5 Lbs / 800 grams Flank Steak(preferred) or Round Steak cut into small Strips
Put all of the ingredients in the IP except the flour and mix with a wooden spoon, close the lid and press the Meat/Stew button and then reduce the time to 25 minutes. When the time is up do a Quick release and carefully open the lid. In a bowl, pour about a cup and a half (355ml) of the liquid. Whisk the flour in little by little until you start to get a pasty texture. You may or not need all of the flour. (If you don’t use flour you can use boxed mashed potato flakes or powder) Add this mixture to the stew and mix well. Serve over white rice. Tastes even better the next day!