Cut steak across the grain into four sections; season with salt and pepper. Transfer to a 5-to-6-quart slow cooker.
Into the slow cooker it all goes... Then simply serve over noodles, polenta, or crusty bread.
Servings and Ingredients
|1 ½ to 2 lb. flank steak, or skirt steak|
|¾ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|2 (14.5-oz) cans Hy-Vee diced Italian-Style tomatoes with onion and garlic|
|¼ c. water|
|2 medium carrots, chopped|
|6 clove(s) garlic, peeled and crushed|
|2 Hy-Vee bay leaves|
|1 tsp. Hy-Vee Italian seasoning|
|3 tbsp. Hy-Vee tomato paste|
|12 oz. Hy-Vee Select wide homemade egg noodles, cooked and drained|
|Hy-Vee grated Parmesan cheese, for serving|
|Fresh thyme, for garnish|
Things To Grab
- 5-to-6-quart slow cooker
- 2 forks
Add tomatoes, water, carrots, garlic, bay leaves, and Italian seasoning over beef in slow cooker.
Cover; cook on LOW 8 to 10 hours or HIGH 5 to 6 hours. Discard bay leaves. Shred the steak using two forks. Stir in tomato paste.
- Serve steak mixture over noodles. If desired, top with Parmesan and garnish with fresh thyme.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 90mg
- Sodium: 740mg
- Total Carbohydrates: 53g
- Protein: 34g
Produced in east-central Italy, this dry wine is known for its soft tannins, blackberry notes, and a syrupy mouthfeel. Although it's typically consumed young, when it's aged for more than two years, it's labeled as “Riserva.” Try it with a meat-based sauce or robust hard cheese, such as Parmigiano Reggiano.