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Tomato-Basil Steak

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
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    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

Directions

  • 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.
  • 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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