Tomato-Basil Steak

Ingredients

• 1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
• 1/2 pound whole fresh mushrooms, quartered
• 1 medium sweet yellow pepper, julienned
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 envelope onion soup mix
• 2 tablespoons minced fresh basil
• Hot cooked rice

Directions

1. Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.
2. Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.