Two kitchen standbys, cream of mushroom soup and ketchup, help soften and enrich an intriguing chipotle chile sauce for tender beef.
(10 3/4-oz.) can condensed cream of mushroom soup
(2-lb.) boneless beef top round steak (1 1/2 inches thick)
tablespoon brown sugar
tablespoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)
garlic clove, minced
Italian plum tomatoes, chopped
medium green bell pepper, cut into thin bite-sized strips
Spoon soup into 4 to 5-quart slow cooker. Top with beef round steak, cutting into pieces if necessary to place in single layer. In small bowl, combine brown sugar, ketchup, chiles and garlic; mix well. Spread over beef. Top with tomatoes.
Cover; cook on Low setting for 8 to 9 hours.
About 10 minutes before serving, add bell pepper. Cover; cook an additional 10 minutes.
To serve, remove beef from slow cooker; place on cutting board. Cut into serving-sized pieces. Serve beef with sauce from slow cooker.
Look for chipotle chiles canned in adobo sauce in the grocery store's Mexican foods aisle. Chipotle chiles and adobo sauce each add distinctive smoky flavor and heat to recipes.
To freeze leftover chipotle chilies and sauce for a later use, first chop the chiles and mix them with the adobo sauce. Spoon 1-tablespoon quantities onto a waxed paper-lined cookie sheet; freeze until firm. Transfer the frozen chiles-and-adobo portions to a food storage freezer bag and freeze up to one month.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/8 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.