Dijon-Pepper Steak

Pepper steak is a classic French dish that starts with meat coated with cracked black pepper and finishes with an easily made sauce. This simple slow-cooker version pretty much sticks to that basic plan.

SERVINGS: 6 (3 ounces cooked meat and 1/2 cup sauce-vegetable mixture) servings

CARB GRAMS PER SERVING: 10

2	poundsboneless beef sirloin steak, cut 1 inch thick
1	to 1-1/2 teaspoonscracked black pepper
1	tablespooncooking oil
2	cupspackaged whole trimmed baby carrots
1	mediumonion, sliced
1	10-3/4-ounce canreduced-fat and reduced-sodium condensed cream of celery soup
2	tablespoonsDijon-style mustard
3	cupshot cooked multigrain penne pasta (optional)
	Snipped fresh parsley (optional)

1. Trim fat from meat. Cut meat into six serving-size pieces. Sprinkle cracked pepper evenly over meat; press in with your fingers. In a large skillet, brown meat, half at a time, in hot oil. Drain off fat. Set aside.
2. Place carrots and onion in a 3-1/2- or 4-quart slow cooker. Add meat. In a medium bowl, stir together cream of celery soup and Dijon-style mustard. Pour over mixture in cooker.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If desired, before serving, use a fork to slightly break up steak pieces. If desired, serve over hot cooked pasta and garnish with parsley. Makes 6 (3 ounces cooked meat and 1/2 cup sauce-vegetable mixture) servings. 

Nutrition Facts Per Serving:

• Servings: 6 (3 ounces cooked meat and 1/2 cup sauce-vegetable mixture) servings
• Calories275
• Total Fat (g)9
• Saturated Fat (g)3
• Cholesterol (mg)65
• Sodium (mg)410
• Carbohydrate (g)10
• Fiber (g)1
• Protein (g)34
• Vitamin A (DV%)0
• Vitamin C (DV%)0
• Calcium (DV%)0
• Iron (DV%)0

Diabetic Exchanges

• Vegetables (d.e.)1
• Lean Meat (d.e.)4.5