Tomato-Basil Steak
We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. —Sheryl Little, Sherwood, Arkansas
Ingredients
- 1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
- 1/2 pound whole fresh mushrooms, quartered
- 1 medium sweet yellow pepper, julienned
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 envelope onion soup mix
- 2 tablespoons minced fresh basil
- Hot cooked rice
Directions
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1Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.
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2Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.
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