So-Easy Pepper Steak - Slow Cooker
By á-25010
Vary the flavor of stewed tomatoes you use the next time you make this slow cooker recipe, and you'll have a whole new dinner.
5 weightwatcher points
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Ingredients
- 2 pounds boneless beef round steak, cut 3/4- to 1-inch thick
- Salt and black pepper
- 1 14 1/2ounce 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)
Details
Adapted from dailyrecipe.com
Preparation
Step 1
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
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