Beef And Beans
Yield 8 servings.
1 1/2 pounds boneless round steak
1 tablespoon prepared mustard
1 tablespoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 clove garlic, minced
2 14-1/2-oz cans diced tomatoes, undrained
1 medium onion, chopped
1 cube beef bouillon, crushed
16 oz can red kidney beans, rinsed and drained
hot cooked rice
Cut steak into thin strips. Combine mustard, chili powder, salt if
desired, pepper and garlic in a bowl; add steak and toss to coat.
Transfer to a slow cooker; add tomatoes, onion and boullion. Cover
and cook on low for 6-8 hours. Stir in beans; cook 30 minutes
longer. Serve over rice.