Blanket tender round steak with an easy-to-make gravy that starts with canned soup, tomato sauce and mushrooms.
teaspoons vegetable oil
lb boneless beef top round steak, trimmed of fat
medium onion, halved lengthwise, thinly sliced
medium carrot, shredded
can (4 oz) mushroom pieces and stems, drained
can (10 3/4 oz) condensed cream of mushroom soup
can (8 oz) tomato sauce
In 10-inch skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper; place in skillet. Cook 4 to 6 minutes, turning once, until well browned.
Meanwhile, spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, carrot and mushrooms.
Cut browned beef into 4 pieces; place in cooker over vegetables. In same skillet, mix soup and tomato sauce. Pour over beef.
Cover; cook on Low heat setting 8 to 10 hours. Stir sauce well before serving over beef.
Serve mashed potatoes with this steak-and-gravy dinner. Warm, soft rolls and a mixed greens salad round out a down-home meal.
For best results, remove all visible fat from the steak before cooking it.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.