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Title: Tomato-Basil Steak
Categories: Beef, Herbs, Mushrooms, Vegetables
Yield: 4 servings

1 1/4 lb Boneless beef shoulder top
- blade or flat iron steaks
1/2 lb Whole fresh mushrooms;
- quartered
1 md Yellow bell pepper;
- julienned
14 1/2 oz Can stewed tomatoes;
- undrained
8 oz Can tomato sauce
1 oz Env onion soup mix
2 tb Minced fresh basil
Hot cooked rice

Place steaks in a 4 qt. slow cooker. Add mushrooms and
pepper. In a small bowl, mix tomatoes, tomato sauce,
soup mix and basil; pour over top.

Cook, covered, on low 6-8 hours or until beef and
vegetables are tender. Serve with rice.

Sheryl Little, Sherwood, Arkansas

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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