Deviled Steak Strips

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2 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 7 hrs to 9 hrs (low) or 3.5-4.5 hours (high)
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Deviled Steak Strips
Ingredients
2
pounds boneless beef round steak
1
15 ounce can tomato sauce
1
cup chopped onion (1 large)
1
cup water
3
tablespoons quick-cooking tapioca*
3
tablespoons horseradish mustard
3
2
teaspoons instant beef bouillon granules
1/4
teaspoon black pepper
 
Hot cooked noodles or mashed potatoes
Directions
  1. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a 3-1/2- or 4-quart slow cooker stir together tomato sauce, onion, water, tapioca, mustard, garlic, bouillon, and pepper. Stir meat strips into onion mixture.
  2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Serve over hot cooked noodles. Makes 6 to 8 servings.
From the Test Kitchen
For a 1-1/2-quart slow cooker:

Prepare as above, except use 12 ounces round steak, one 8-ounce can tomato sauce, 1/2 chopped onion, 1/4 cup water, 1 tablespoon tapioca*, 1 tablespoon mustard, 1 teaspoon bouillon granules, and 1/8 teaspoon pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If cooker does not have heat settings, cook for 5 to 6 hours. Makes 2 to 3 servings.

*

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

Nutrition Facts (Deviled Steak Strips)
    Per serving:
  • 324 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 86 mg chol.,
  • 754 mg sodium,
  • 32 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 38 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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