Tomato-Basil Steak Recipe: How to Make It
We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. —Sheryl Little, Sherwood, Arkansas
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
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