So-Easy Pepper Steak
Vary the flavor of stewed tomatoes you use the next time you make this slow cooker recipe, and you'll have a whole new dinner.
Ingredients
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2 pounds boneless beef round steak, cut 3/4- to 1-inch thick
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Salt and black pepper
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1 14-1/2-ounce can Cajun, Mexican, or Italian-style stewed tomatoes; undrained
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1/3 cup tomato paste with Italian seasoning
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1/2 teaspoon bottled hot pepper sauce
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1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers with onion)
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Hot cooked whole wheat pasta (optional)
Directions
1.
Trim fat from meat. Cut meat into serving-size pieces. Sprinkle lightly with salt and black pepper. Place meat in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine undrained tomatoes, tomato paste, and hot pepper sauce. Pour over meat in cooker. Top with frozen vegetables.
2.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve with hot cooked pasta. Makes 8 servings.
Nutrition information
Calories 196, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 54 mg, Sodium 411 mg, Carbohydrate 9 g, Total Sugar 3 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 47%, Calcium 1%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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So-Easy Pepper Steak
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