2 pounds boneless beef round steak, cut 3/4- to 1-inch thick
Salt and black pepper
1 14 1/2 – ounce can Cajun, Mexican, or Italian-style stewed tomatoes; undrained
1/3 cup tomato paste with Italian seasoning
1/2 teaspoon bottled hot pepper sauce
1 16 – ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers with onion)
Hot cooked whole wheat pasta (optional)
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 Facts Per Serving:
Servings Per Recipe: 8
PER SERVING: 196 cal., 5 g total fat (2 g sat. fat), 54 mg chol., 411 mg sodium, 9 g carb. (1 g fiber, 3 g sugars), 27 g pro.
Credit: Recipe and photograph © Copyright 2014, Meredith Corporation. All Rights Reserved.