Steak With Tuscan Tomato Sauce

Serve this savory dish with hot cooked chard, noodles, or rice. Like spinach, chard is a storehouse of vitamins and phytonutrients. Simply chop the leaves and saute in a little olive oil.

Ingredients:

• 1 pound boneless beef round steak, cut 1 inch thick
• 1 tablespoon vegetable oil
• 1 medium onion, sliced (1/2 cup)
• 2 tablespoons quick-cooking tapioca, crushed
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon black pepper
• 1 14 1/2 - ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 2 cups hot cooked red chard, noodles, or brown rice (optional)
• Fresh thyme sprigs (optional)

Directions:

1. Trim fat from steak. In a large skillet brown steak on all sides in hot oil over medium heat. Drain off fat.
2. Place onion in a 3 1/2- or 4-quart slow cooker. Sprinkle with tapioca, dried thyme, and pepper. Pour tomatoes over onion in cooker. Place steak on mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Transfer meat to a cutting board. Slice meat; serve with cooking sauce and, if desired, hot cooked chard, noodles, or rice. If desired, garnish with fresh thyme.

Nutrition Facts Per Serving:

Servings Per Recipe: 4

PER SERVING: 230 cal., 6 g total fat (1 g sat. fat), 49 mg chol., 595 mg sodium, 16 g carb. (1 g fiber, 7 g sugars), 28 g pro.

Diabetic Exchanges

Starch (d.e): 0.5; Lean Meat (d.e): 2.5; Vegetables (d.e): 1

Source:  diabeticlivingonline.com