Salsa Swiss Steak
Salsa adds a Mexican undertone to this steak and vegetable slow cooker recipe. Make it a meal by adding corn bread or mashed potatoes.
Ingredients
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2 pounds boneless beef top round steak, cut 1 inch thick
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1 to 2 large red and/or green sweet peppers, seeded and cut into bite-size strips
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1 medium onion, sliced
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1 10.75-ounce can condensed cream of mushroom soup
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1 cup bottled salsa
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2 tablespoons all-purpose flour
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1 teaspoon dry mustard
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Cornbread or Mashed Potatoes (optional)
Directions
1
Trim fat from steak. Cut steak into 6 serving-size pieces. In a 3-1/2- or 4-quart slow cooker, place steak, sweet pepper, and onion. In a medium bowl, stir together soup, salsa, flour, and mustard. Pour over steak and vegetables in slow cooker.
2
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If desired, serve with cornbread, or mashed potatoes. Makes 6 servings.
Nutrition Facts
Calories 251, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 65 mg, Sodium 574.4 mg, Carbohydrate 10 g, Total Sugar 3 g, Fiber 1 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 81%, Calcium 3%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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