Used Luzianne seasoning which added the perfect flavor and just a little zing. Boyfriend loved it!
Slow-cooking top round steak with tomatoes, garlic, onion, and Worcestershire sauce creates a succulent soup full of tender beef. This soup is sure to please the whole family.
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- Calories: 248
- Fat: 5.7g
- Saturated fat: 2g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.3g
- Protein: 23g
- Carbohydrate: 22g
- Fiber: 4.1g
- Cholesterol: 49mg
- Iron: 2.7mg
- Sodium: 587mg
- Calcium: 26mg
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1 1/2 pounds lean top round steak, cut into 1-inch cubes
- 2 teaspoons spicy herb blend
- 2 (16-ounce) packages frozen gumbo vegetables mix
- 1 (10-ounce) package frozen chopped onion
- 2 (14.5-ounce) cans diced tomatoes with garlic, undrained
- 2 (14.5-ounce) cans fat-free, lower-sodium beef broth
- 1 tablespoon minced garlic
- 1 tablespoon lower-sodium Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
- Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
- Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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