Mom'sFavoriteDeviled Steak Strips

By lovemygolden

Mashed potatoes and sour cream provide the perfect counterpoint to these tomatoey beef strips that get their devilish kick from horseradish and mustard.

Ingredients

• 12 oz. of boneless beef round steak
• 8 oz. can tomato sauce
• 1 medium onion, chopped
• 4 oz. cana sliced mushrooms, drained
• 1 tbs. horseradish mustard
• 1 tbs. quick cooking tapioca
• 1 tsp. instant beef bouillon
• 1 to 1 1/2 cups hot mashed potatoes
• sour cream
• fresh snipped chives

Preparation

Step 1

Trim fat from the meat. Thinly slice meat across the grain into bite size strips.

In a slow cooker, combine tomato sauce, onion, mushrooms, 1/4 cup water, horseradish, mustard, tapioca, bouillon granules and 1/8 tsp ground black pepper. Stir meat strips into onion mixture.

Cover. Cook on low heat setting for 6 to 8 hours, or on high for 3 to 4 hours. Serve
over mashed potatoes. If desired, top with sour cream and chives. Makes 2 to 3 servings.

For a smoother sauce, grind the tapioca in a coffee grinder or blender.

407 calories per serving