Average Rating: 4.4TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 4 servings.Ingredients
- 1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
- 1/2 pound whole fresh mushrooms, quartered
- 1 medium sweet yellow pepper, julienned
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 envelope onion soup mix
- 2 tablespoons minced fresh basil
- Hot cooked rice
Instructions
- 1. Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.
- 2. Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.
Nutrition Facts
1 serving (calculated without rice): 324 calories, 14g fat (5g saturated fat), 92mg cholesterol, 1116mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 32g protein.