Started from a recipe in the Crockpot Cookbook and modified over time.
Pat beef dry and season with salt and pepper then brown on all sides and remove from pan. Drain any excess fat. Combine the onion soup mix with 1 cup water and add to pan scraping up any brown bits (pour into the crockpot if using separate pan to brown meat). Add 2/3 of the banana peppers to the crockpot along with 1/2 cup of the peppers liquid. Wisk in the tomato paste and add the beef.
Cook 6 hours on low. When finished, carefully remove beef to a mixing bowl. Strain the juice into a sauce pan and discard cooked peppers. Heat to a simmer. Mix cornstarch with a tablespoon of water and wisk into the juice (you want it to have some body, but not thick like gravy). Rough chop the remaining 1/3 jarred peppers. Shred the beef in the bowl and mix in the peppers and juice.
Serve on rolls as a sandwich or have over egg noodles.
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Serving Size: 1 Serving (710g) | ||
Recipe Makes: Servings | ||
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Calories: 664 | ||
Calories from Fat: 71 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 690mg | 24 % | |
Potassium 3164.3mg | 83 % | |
Total Carbohydrate 166.7g | 49 % | |
Dietary Fiber 64.4g | 258 % | |
Sugars, other 102.3g | ||
Protein 28.7g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 664
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