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Heartland-Style Smothered Steak

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Heartland-Style Smothered Steak
  • Prep Time 25 min
  • Total Time 7 hr 25 min
  • Servings 8
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Progresso® beef flavored broth provides a simple addition to this slow-cooked beef recipe – perfect for a hearty dinner.

Ingredients

2
lb boneless beef round steak, cut into 8 pieces
1/3
cup all-purpose flour
1
teaspoon salt
3/4
teaspoon pepper
2
tablespoons vegetable oil
1
cup chopped onion
3
medium carrots, chopped (1 1/2 cups)
2
medium stalks celery, sliced (1 cup)
1
cup Progresso™ beef flavored broth (from 32-oz carton)
1/2
cup red wine or Progresso™ beef flavored broth
1
can (15 oz) tomato sauce
1
teaspoon dried minced garlic

Directions

  • 1 In 1-gallon resealable food-storage plastic bag, place beef, flour, salt and pepper; seal bag. Shake to coat beef evenly.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook 4 to 5 minutes, turning once, until browned on all sides. Repeat with remaining oil and beef.
  • 3 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion, carrots and celery; place beef on top. In medium bowl, mix broth, wine, tomato sauce and garlic. Pour over beef.
  • 4 Cover; cook on Low heat setting 7 to 9 hours.
Tips  

Substitute 1 can (14.5 oz) diced tomatoes, undrained, for the tomato sauce.

Serve Heartland-Style Smothered Steak over mashed potatoes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
13%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
85mg
28%
Sodium
750mg
31%
Potassium
640mg
18%
Total Carbohydrate
14g
5%
(
Dietary Fiber
2g
9%
,
Sugars
6g
)
Protein
35g
Daily Value*:
Vitamin A
80%
80%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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