Italian Beef Skillet

1 lb. beef round steak
non-stick cooking spray
2 C. sliced fresh mushrooms
1 C. chopped onion
1 C. chopped green pepper
1/2 C. chopped celery
2 cloves garlic, minced
1 (14.5 oz) can tomatoes, cut up
1/2 tsp. dried basil, crushed or 1 Tbsp. snipped fresh basil
1/4 tsp. dried oregano, crushed or 1-1/2 tsp. snipped fresh oregano
1/8 tsp. crushed red pepper
2 Tbsp. grated Parmesan cheese

1. Trim separable fat from round steak, then cut meat into 5 serving size pieces.  Spray a cold large skillet with nonstick cooking spray.  Add meat pieces to skillet; brown both sides of each piece and remove from skillet.

2. Add mushrooms, onion, green pepper, celery and garlic to the skillet.  Cook until vegetables are nearly tender.  Then, stir in undrained tomatoes, dried herbs(if using) and red pepper.  Add meat to skillet, spooning vegetable mixture over meat.  Cover and simmer about 1-1/4 hours or until meat is tender, stirring occasionally.  Stir in fresh herbs if using.

3.  Transfer meat to serving platter.  Spoon vegetable mixture over meat and sprinkle with parmesan cheese.  Serve with pasta, if desired.

Nutrition: 213 calories; 8g fat; 10g carbs; 25g protien

** Tried making in the slow cooker and seemed pretty bland but was tender.