Hamilton Journal News

BRAISED STEAK WITH PEPPERS AND ONIONS (TUESDAY)

- 1 onion, cut into 10 wedges 1 red bell pepper, cut into ½-inch slices 2 (14-ounce) cans no-saltadded or regular fireroaste­d diced tomatoes, drained 2 teaspoons chili powder ½ teaspoon cinnamon ½ teaspoon coarse salt ¼ teaspoon black pepper 1 ½ pounds top

Servings: Makes 6 servings Preparatio­n time: 15 minutes Cooking time: 7to8 hours on low

garnish

In a 5-quart or larger slow cooker, combine onion, bell pepper, tomatoes, chili powder, cinnamon, salt and black pepper; mix well. Nestle the beef among the vegetables and cover. Cook 7 to 8 hours on low. Remove beef and shred, if desired; return to slow cooker. Mix well. Sprinkle with cilantro as you serve.

NOTE: I used top round steak because it was less expensive.

Per serving: 184 calories, 27 grams protein, 3 grams fat (16% calories from fat), 1.2 grams saturated fat, 10 grams carbohydra­te, 57 milligrams cholestero­l, 268 milligrams sodium, 2 grams fiber. Carb count: 0.5.

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