Tomato-Basil Steak

Name: Tomato-Basil Steak
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings.
Ingredients: 1-1/4 pounds boneless beef shoulder top blade or flat iron steaks; 1/2 pound whole fresh mushrooms, quartered; 1 medium sweet yellow pepper, julienned; 1 can (14-1/2 ounces) stewed tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1 envelope onion soup mix; 2 tablespoons minced fresh basil; Hot cooked rice

TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD: 4 servings.

We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. —Sheryl Little, Sherwood, Arkansas

Ingredients

1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
1/2 pound whole fresh mushrooms, quartered
1 medium sweet yellow pepper, julienned
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 tablespoons minced fresh basil
Hot cooked rice

Directions

1. Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.
2. Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.

Nutrition Facts

1 serving (calculated without rice): 324 calories, 14g fat (5g saturated fat), 92mg cholesterol, 1116mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 32g protein.

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