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3 h 50 m
Diabetic Living Magazine
“Pepper steak is a classic French dish in which a sirloin steak is coated with cracked black pepper, seared in a hot skillet and served with a simple sauce. This variation is similar but after the steak is seared, it's finished off in a slow-cooker and served over multi-grain pasta with a creamy-Dijon sauce.”
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of celery soup
2 tablespoons Dijon-style mustard
3 cups hot, cooked multi-grain penne pasta (optional)
Snipped fresh parsley (optional)
1Trim fat from meat. Cut meat into six serving-size pieces. Sprinkle cracked pepper evenly over meat; press in with your fingers. In a large skillet, brown meat, half at a time, in hot oil. Drain off fat. Set aside.
2Place carrots and onion in a 3½- or 4-quart slow cooker (see Tip). Add meat. In a medium bowl, stir together cream of celery soup and Dijon-style mustard. Pour over mixture in cooker.
3Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. If desired, before serving, use a fork to slightly break up steak pieces. If desired, serve over hot cooked pasta and garnish with parsley.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.