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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 Fresh basil; minced
          Cooked rice; hot

 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.

 Recipe by Sheryl Little, Sherwood, Arkansas

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

 Uncle Dirty Dave's Archives

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