Ingredients
- 1 ½ lb. Flank steak cut into ½ in. cubes
1 med. Onion, chopped
1 tblsp olive oil
5 med. Carrots, thinly sliced
4C shredded cabbage
4 med. Red potatoes, diced
2 celery ribs, diced
2 14 ½ oz. Cans diced tomatoes, undrained
2 10 ¾ oz. Cans beef broth
1 tblsp sugar
2 tsp Italian seasoning
1 tsp dried parsley flakes
In large skillet, brown steak and onion in oil, drain. Transfer to a 5 qt.
slow cooker. Stir in the remaining ingredients. Cover and cook on low for
8-10 hours or until meat is tender.
Yield: 8 servings.
Nutrition Facts: 1 ¾ C prepared w/reduced sodium broth and reduced fat and
sodium tomato soup equals 279 Cal, 9g fat (3 sat fat), 37 mg cholesterol,
501 mg sodium, 31g carbohydrate, 6g fiber, 18g protein.
Description
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