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.
Recipe from Better Homes and Gardens
2 pounds boneless beef top round steak, cut 1 inch thick
1 - 2 large red and/or green sweet peppers, seeded and cut into bite-size strips
1 medium onion, sliced
1 10 3/4 ounce can condensed cream of mushroom soup
1 cup bottled salsa
2 tablespoons all-purpose flour
1 teaspoon dry mustard
Cornbread or Mashed Potatoes (optional)
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.
Per Serving: cal. (kcal) 251, Fat, total (g) 6, chol. (mg) 65, sat. fat (g) 2, carb. (g) 10, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 3, pro. (g) 37, vit. A (IU) 826, vit. C (mg) 48, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 4, sodium (mg) 574, Potassium (mg) 870, calcium (mg) 30, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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