So-Easy Pepper Steak
pound boneless beef round steak, cut 3/4 to 1 inch thick
Salt and black pepper
tablespoon cooking oil
tablespoons Italian-style tomato paste
14 1/2 ounce can Italian-style stewed tomatoes, undrained
teaspoon Worcestershire sauce
16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)
- Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and black pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.
- In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours). Serves 4.
From the Test Kitchen
3 vegetable, 3-1/2 lean meat.
Test Kitchen Tip:
If you can't find Italian-style stewed tomatoes and tomato paste at your supermarket, buy regular tomato products and add 1 teaspoon dried Italian seasoning, crushed.
Nutrition Facts(So-Easy Pepper Steak)
- Per serving:
- 290 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 49 mg chol.,
- 426 mg sodium,
- 17 g carb.,
- 4 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet