Smothered Steak

Oxmoor House
6 servings (serving size: 1/6 of meat mixture and 1/2 cup rice)


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1 (1 1/2-pound) lean boneless round tip steak
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 (10-ounce) package frozen chopped onion, celery, and bell pepper blend, thawed
3 tablespoons low-sodium Worcestershire sauce
1 tablespoon red wine vinegar
1/4 teaspoon salt
3 cups cooked long-grain rice


Trim fat from steak; cut steak into 1 1/2-inch pieces. Place steak in a 4-quart electric slow cooker. Add flour and pepper; toss. Add tomato and next 4 ingredients; stir well.

Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; and cook 7 hours or until steak is tender, stirring once. To serve, spoon meat mixture evenly over rice.

Tip: Using an electric slow cooker is like having a personal chef, but cheaper. Just throw some ingredients into the pot, go to work, and come home to a hot meal.

Created date

April 2008

Nutritional Information

Calories 312
Caloriesfromfat 0.0 %
Fat 5.1 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.9 g
Carbohydrate 36.5 g
Fiber 0.6 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 225 mg
Calcium 0.0 mg