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2 HRS 45 MINS
Time to Cook
Step 1Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.
Step 2Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until steak is fork-tender.
Step 3Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.
Step 4Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.
Nutrition information per serving: 510 Calories; 225 Calories from fat; 25g Total Fat (7 g Saturated Fat; 9 g Monounsaturated Fat;) 135 mg Cholesterol; 914 mg Sodium; 24 g Total Carbohydrate; 4.1 g Dietary Fiber; 47 g Protein; 6.9 mg Iron; 6.7 mg NE Niacin; 0.5 mg Vitamin B6; 3.2 mcg Vitamin B12; 13.8 mg Zinc; 39.5 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.