Dijon-Pepper Steak
Pepper steak is a classic French dish that starts with meat coated with cracked black pepper and finishes with an easily made sauce. This simple slow-cooker version pretty much sticks to that basic plan.
Prep Time:
20 mins
Total Time:
3 hrs 50 mins
Servings:
6 (3 ounces cooked meat and 1/2 cup sauce-vegetable mixture) servings
Ingredients
-
2 pounds boneless beef sirloin steak, cut 1 inch thick
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1 to 1 1/2 teaspoons cracked black pepper
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1 tablespoon cooking oil
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2 cups packaged whole trimmed baby carrots
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1 medium onion, sliced
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1 10 3/4-ounce can reduced-fat and reduced-sodium condensed cream of celery soup
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2 tablespoons Dijon-style mustard
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3 cups hot cooked multigrain penne pasta (optional)
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Snipped fresh parsley (optional)
Directions
1.
Trim fat from meat. Cut meat into six serving-size pieces. Sprinkle cracked pepper evenly over meat; press in with your fingers. In a large skillet, brown meat, half at a time, in hot oil. Drain off fat. Set aside.
2.
Place carrots and onion in a 3 1/2- or 4-quart slow cooker. Add meat. In a medium bowl, stir together cream of celery soup and Dijon-style mustard. Pour over mixture in cooker.
3.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If desired, before serving, use a fork to slightly break up steak pieces. If desired, serve over hot cooked pasta and garnish with parsley. Makes 6 (3 ounces cooked meat and 1/2 cup sauce-vegetable mixture) servings.
Nutrition information
Calories 275, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 10 g, Fiber 1 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Lean Meat 4.5.
Percent Daily Values are based on a 2,000 calorie diet
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