1 pound boneless beef round steak, cut 3/4 to 1 inch thick
Salt and pepper
1 tablespoon cooking oil
1 (14-1/2 ounce) can Italian Style stewed tomatoes
3 tablespoons Italian Style tomato paste
1 teaspoon Worcestershire sauce
1 (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 pepper. In a large skillet, brown meat on both sides in hot oil. Tranfer to a 3-1/2- or 4-quart electric crockery cooker.
In a medium bowl, stir together undrained stewed 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).
Makes 4 servings.
NOTE:
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.
Nutritional facts per serving: calories: 290, total fat: 10g, saturated fat: 2g, cholesterol: 49mg, sodium: 426mg, carbohydrate: 17g, fiber: 4g, protein: 30g
Dietary Exchanges: 3 vegetable, 3-1/2 lean meat.