* Exported from MasterCook *
Slow Cooker Simple Pepper Steak
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
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1 pound beef round
14 1/2 ounces canned Italian stewed tomatoes -- (1 can)
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
16 ounces frozen stir-fry peppers -- thawed, to add at the end of cooking time
To serve: -- cooked brown rice or quinoa
Use a 4-qt slow cooker.
Put the meat into the bottom of your slow cooker. Add the tomatoes, tomato paste, Worcestershire sauce, salt and pepper. Stir with a wooden spoon to combine.
Cover and cook on low for 6 hours, or on high for 3 to 4 hours.
Add the thawed peppers and stir well. Cover and cook on high for 20 to 30 minutes, or until the peppers are heated through.
Serve over a big plate of brown rice or quinoa.
Serves 4
Source:
"More Make it Fast, Cook it Slow by Stephanie O'Dea, 2011."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 314 Calories; 15g Fat (43.0% calories from fat); 27g Protein; 17g Carbohydrate; 4g Dietary Fiber; 72mg Cholesterol; 740mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : Cooker: 4-qt
Time: LOW fr 6 hrs, or HIGH fr 3 to 4 hrs
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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