1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
1/2 pound whole fresh mushrooms, quartered
1 medium sweet yellow pepper, julienned
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 tablespoons minced fresh basil
Hot cooked rice
1Place 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.
2Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.
Prep: 15 min. Cook: 6 hours
Makes 4 servings