My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Tuesday, August 30, 2011

Egg Free Dairy Free Crock Pot Tomato Steak

I had some cubed and flank steak that's been in the freezer so I decided to come up with a new crock pot meal. The steak is so tender when it is done that it simply falls apart. It tasted like my mom's pot roast and was wonderful.

Crock Pot Steak

1/4 cup flour
1 tsp salt
1 tsp pepper
2 lb steak, cut into large pieces
2 tbsp dairy free margarine or oil
1 can tomato soup
1 can water

Combine the flour, salt and pepper in a shallow dish. Coat the steak completely in the flour mixture. Heat the margarine in a large skillet. Brown the coated steak in the margarine until browned on both sides. Combine the tomato soup and water in the crock pot. Stir in the steak. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
*  The steak will be so soft when it is done that it will fall apart when you remove it.
*  Serve over hot cooked rice, noodles or mashed potatoes.

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