Smothered Steak

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

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 0.0%
  • Fat: 5.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.9g
  • Carbohydrate: 36.5g
  • Fiber: 0.6g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 225mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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