So-Easy Pepper Steak
Take just 15 minutes to add steak and vegetables to a slow-cooker...and go do whatever you have planned for the day. Dinner will be ready when you get home.
1 pound boneless beef round steak, cut 3/4 to 1-inch thick
Salt and ground black pepper
1 tablespoon vegetable oil
1 (14.50-ounce) can Italian-style stewed tomatoes
3 tablespoons Italian-style tomato paste
1 teaspoon Worcestershire sauce
1 (16-ounce) package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)
- Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and pepper. In a large skillet, brown meat on both sides in hot oil. Tranfer to a 3 1/2 or 4-quart electric crockery cooker.
- In a medium bowl, stir together undrained stewed tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours).
Makes 4 servings.
Test Kitchen Tip: If you can't find Italian-style stewed tomatoes and tomato paste at your supermarket, buy regular tomato products and add 1 teaspoon dried Italian seasoning, crushed.
Nutritional Information Per Serving (1/4 of recipe): calories: 290, total fat: 10g, saturated fat: 2g, cholesterol: 49mg, sodium: 426mg, carbohydrate: 17g, fiber: 4g, protein: 30g
Dietary Exchanges: 3 vegetable, 3 1/2 lean meat.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.