1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 tsp dry mustard
1 1/2 to 2 lbs round steak, trimmed of fat
1 tbsp canola oil
1 cup sliced onions
1 lb carrots, sliced into 1/2-inch pieces
1 can (14.5-oz) whole tomatoes
2 tsp Splenda brown sugar blend
1 1/2 tbsp Worcestershire sauce
In a pie pan or shallow bowl combine the flours, salt, pepper, and dry mustard. Cut the steak into pieces to fit in the cooker and dredge in the flour mixture.
Heat the oil in a nonstick skillet and brown meat on both sides; place meat in the crockpot or slow cooker. Add the onions and carrots to the cooker.
Combine the tomatoes with liquid, Splenda brown sugar blend, and Worcestershire sauce; pour mixture into cooker. Place lid on cooker and cook on low heat for 8 to 10 hours or on high 3 to 5 hours.
Yield: 4 to 6 servings
Approximate per serving: 236 calories, 18 g carbs, 23 g protein
Note: File Photo