Spray with vegetable oil or grease well a 9X13 inch baking pan. Lay the steaks flat in a single layer on the bottom of the pan. Add the undrained tomatoes and peppers over this, being sure to cover them all well. Add the onion slices evenly over the tomatoes - you can push them down into the sauce if you like. Cover and cook about 1 1/2 hours at 375 degrees/ The time will depend on the thickness of your steaks. I usually try to get boneless chuck or bottom round and either have the market tenderize them or do it myself at home. There is a special little hammer you can use for this or you can use the upright edge of a saucer to cross hatch the meat well.
After the meat is done, I like to serve it over mashed potatoes or just plain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!