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Saturday, August 23, 2014

SLOW-COOKER PEPPER STEAK


SLOW-COOKER PEPPER STEAK
For tender steak, you could also use bottom round, flank, skirt or blade steaks.  Ribeye, T-Bone and tenderloin have little connective tissue and would not do well in the slow-cooker.  Slow-cooker meals can be a real time saver for busy folks.  Even I find the odd slow-cooker dinner a huge help.  Then all I need to provide is some tasty side dishes.  It makes it easier for sure.

Side Dishes: Celery Crunch Casserole and Buttery Cauli Mash

Bacon fat
2 lbs beef sirloin, cut into (0.9 kg)
  2-inch (2.5 cm) strips
14.5 oz can diced tomatoes (398 mL)
1/cup chicken stock (125 mL)
1/cup water (125 mL)
2 tsp soy sauce (10 mL)
Sweetener to equal 2 tsp sugar (10 mL)
1 tsp liquid smoke (5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
2 large green peppers, cut up (or colored ones)

In bacon fat, brown beef. In medium bowl, combine tomatoes, chicken stock, water, soy sauce, sweetener, liquid smoke and cornstarch.  Pour sauce mixture over beef and peppers.  Place slow-cooker on low for 6 to 8 hours.

Yield:  6 servings
1 serving
289.2 calories
30.7 g protein
13.8 g fat
1.7 g fiber
8.3 g net carbs 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

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