Slow-Cooker Swiss Steak with Chipotle Chile Sauce

Two kitchen standbys, cream of mushroom soup and ketchup, help soften and enrich an intriguing chipotle chile sauce for tender beef.

  • prep time 15 min
  • total time 9 hr 15 min
  • ingredients 8
  • servings 8

Ingredients

1
(10 3/4-oz.) can condensed cream of mushroom soup
1
(2-lb.) boneless beef top round steak (1 1/2 inches thick)
1
tablespoon brown sugar
2
tablespoons ketchup
2
tablespoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)
1
garlic clove, minced
2
Italian plum tomatoes, chopped
1/2
medium green bell pepper, cut into thin bite-sized strips
  • 1 Spoon soup into 4 to 5-quart slow cooker. Top with beef round steak, cutting into pieces if necessary to place in single layer. In small bowl, combine brown sugar, ketchup, chiles and garlic; mix well. Spread over beef. Top with tomatoes.
  • 2 Cover; cook on Low setting for 8 to 9 hours.
  • 3 About 10 minutes before serving, add bell pepper. Cover; cook an additional 10 minutes.
  • 4 To serve, remove beef from slow cooker; place on cutting board. Cut into serving-sized pieces. Serve beef with sauce from slow cooker.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    180
    (
    Calories from Fat
    55),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    380mg
    380%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    0g
    0%
      Sugars
    4g
    4%
    ),
    Protein
    24g
    24%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    8%;
    Calcium
    2%;
    Iron
    12%;
    Exchanges:
    1/2 Starch; 3 Very Lean Meat; 1 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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