Tomato-Basil Steak
"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
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1-1/4 pounds boneless beef shoulder top blade or flat iron steaks
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1/2 pound whole fresh mushrooms, quartered
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1 medium sweet yellow pepper, julienned
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1 can (14-1/2 ounces) stewed tomatoes, undrained
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1 can (8 ounces) tomato sauce
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1 envelope onion soup mix
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2 tablespoons minced fresh basil
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Hot cooked rice
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