QueenBeeGrannyJean
03-10-2007, 03:52 PM
1/4 cup Zesty Italian Dressing 1 boneless chuck blade, round steak or shoulder steak (1 lb.), cut into 4 pieces 1/4 cup flour 1/4 cup tomato paste 1 can (14-1/2 oz.) diced tomatoes, undrained 1/2 cup beef broth 1 cup chopped green peppers (about 1 medium) 1/2 cup shredded Swiss Cheese
HEAT salad dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks evenly with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until each steak is browned on both sides. Remove from heat; cover to keep warm. COMBINE tomato paste, tomatoes and broth in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours or low for 7 to 8 hours if you need to go to work. SPRINKLE with cheese just before serving.
GREAT SERVED WITH MASHED POTATOES OR RICE
HEAT salad dressing in large nonstick skillet on medium-high heat. Meanwhile, coat steaks evenly with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 min. on each side or until each steak is browned on both sides. Remove from heat; cover to keep warm. COMBINE tomato paste, tomatoes and broth in slow cooker. Add steaks and peppers; cover with lid. Cook on HIGH 3 to 4 hours or low for 7 to 8 hours if you need to go to work. SPRINKLE with cheese just before serving.
GREAT SERVED WITH MASHED POTATOES OR RICE