Steak with Tuscan Tomato Sauce
1 pound boneless beef round steak, cut 1 inch thick
1 tablespoon vegetable oil
1 medium onion, sliced (1/2 cup)
2 tablespoons quick-cooking tapioca, crushed
1 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 14 1/2 – ounce can diced tomatoes with basil, garlic, and oregano, undrained
2 cups hot cooked red chard, noodles, or brown rice (optional)
Fresh thyme sprigs (optional)
1. Trim fat from steak. In a large skillet brown steak on all sides in hot oil over medium heat. Drain off fat.
2. Place onion in a 3 1/2- or 4-quart slow cooker. Sprinkle with tapioca, dried thyme, and pepper. Pour tomatoes over onion in cooker. Place steak on mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Transfer meat to a cutting board. Slice meat; serve with cooking sauce and, if desired, hot cooked chard, noodles, or rice. If desired, garnish with fresh thyme.
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