Ingredients:
1/4 cup Italian salad dressing
1 boneless chuck blade or shoulder steak (1 lb),
cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (141/2 oz) diced tomatoes, or sliced stewed, undrained
1/2 cup beef broth
1 green pepper, chopped
1/2 cup shredded Swiss cheese, optional
Directions:
1. Heat dressing in large nonstick skillet on medium high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 minutes on each side or until steaks are browned on both sides. Remove from heat.
2. Combine tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers. Cover with lid and cook on HIGH 3 to 4 hours, or LOW 8 to 10 hours.
3. If desired sprinkle with cheese just before serving.
Yield: 4 servings
Suggestion: Serve with hot mashed potatoes.