MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Carne Mechasa
  Categories: Mexican, Beef
       Yield: 12 servings
       3 lb Steak; good quality
       1    Green pepper; sliced in
            - thin slices
       6 sl Bacon; cooked, crumbled
       4 oz Green chiles; diced
     1/4 c  Red wine vinegar
       1    Bay leaf
       8 oz Tomato sauce
     1/4 c  Brown sugar
       1 ts Salt
     1/4 c  Flour
   Make a deep horizontal slit in the steak to form a pocket and set
   aside. Cook the green pepper in salted water for five minutes, drain
   and set aside. Stuff the steak with the bacon, chiles, and green
   pepper. Sew pocket shut. In a heavy skillet brown the meat in the
   reserved bacon drippings, then transfer to a 12x8 baking dish.
   Combine tomato sauce, sugar, vinegar, salt and bay leaf in the
   skillet. Heat, stirring constantly, until the sugar dissolves. Pour
   half of this sauce over the meat, reserving the rest. Cover the
   baking dish and bake 1 1/2 hours, basting with the pan juices
   occasionally. When meat is tender remove from oven and transfer meat
   to a heated platter. Skim any fat from the pan juices, then add water
   to the juices to make 2 1/4 cups liquid. Put liquid in skillet. Blend
   reserved sauce with the flour, and stir into the liquid. Cook and
   stir until thick and bubbly. Spoon sauce over the meat and serve.