Smothered Steaks!!!

I was recently going through all my cookbooks, and I found some that I had totally forgotten existed. It was like finding money in a coat pocket that's been stashed away for a long time.....that's how giddy I get with cookbooks :)

The one I picked up was called "43 Healthy Soul Food Recipes". It had some really neat recipes in it, but the one I picked to try today is called "Smothered Steak", it looks really good and anything to do with steaks is usually a winner in our house. Meaning, the kids will eat it without forcing, bribing or threatening to remove all snacks from the house LOL

SMOTHERED STEAK
Serves: 4

2 tablespoons all-purpose flour
1/4 teaspoon pepper
4 eye-of-round steaks (about 4 ounces each), all visible fat discarded
2 teaspoons canola or corn oil
8 ounces sliced button mushrooms
1/2 medium onion, thinly sliced
1 cup fat-free, no-salt-added beef broth
2 tablespoons imitation bacon bits
2 teaspoons soy sauce (lowest sodium available)
1 teaspoon molasses
1 cup frozen green beans

1. In a shallow bowl or plate, stir together the flour and pepper. Coat the steaks on both sides with the mixture, shaking off the excess.
2. Heat a large nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the steaks for 2 to 3 minutes on each side, or until browned. Transfer to a plate.
3. In the same skillet, cook the mushrooms and onion for 2 to 3 minutes, or until the onion is tender-crisp, scraping to dislodge any browned bits and stirring occasionally. Stir in the broth, bacon bits, soy sauce, and molasses. Add the steaks. Bring to a simmer, still on medium high. Reduce the heat and simmer, covered, for 35 to 40 minutes, or until the steaks are almost tender. Stir in the green beans. Simmer for 6 to 8 minutes, or until the steaks are tender and the beans are cooked through.

Slow-Cooker Method: After browning the steaks and cooking the mushrooms and onion, put all the ingredients except the green beans in a slow cooker. Cook on low for 4 to 6 hours, adding the green beans for the last hour of cooking, or on high for 2 to 3 hours, adding the green beans for the last 30 minutes of cooking.