Ingredients
1-1/4 pounds boneless beef shoulder top blade or flat iron steaks1/2 pound whole fresh mushrooms, quartered1 medium sweet yellow pepper, julienned1 can (14-1/2 ounces) stewed tomatoes, undrained1 can (8 ounces) tomato sauce1 envelope onion soup mix2 tablespoons minced fresh basilHot cooked rice
Preparation
Place 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.
Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.
