2 lb. beef top round steak — trimmed of fat
2 large onions, cut into 12 thin Wedges each
1 can unsweetened pineapple chunks — (20-ounce) juice reserved
1/2 C. beef broth
5 T. red wine vinegar
3/4 tsp. garlic powder
3/4 tsp. seasoned salt
3/4 tsp. imported sweet paprika
1/4 tsp. freshly ground black pepper
1 green bell pepper cut into l-inch squares
1 red bell pepper cut into l-inch squares
3 T. brown sugar
1 1/2 T. cornstarch
2 T. soy sauce
2 large tomatoes — cut into wedges

Cut the beef into thin strips diagonally across the grain. Add to a 31/2- or 4-quart electric slow cooker. Add the onions, pineapple juice, broth, 3 T. of the vinegar, the garlic powder, seasoned salt, paprika, and black pepper. Mix well. Cover and cook on the low heat setting 6 to 61/2 hours, or until the beef is just tender. Increase the heat setting to high. Stir in the green and red pepper squares and the brown sugar. Mix together the cornstarch, soy sauce, and remaining 2 T. vinegar. Stir into the cooker, blending well. Cook, covered, on high 45 to 60 minutes, stirring occasionally, until the sauce thickens slightly. Just before serving, stir in the tomato wedges and pineapple chunks.

Yield: 6-8 servings
Calories: 299 / 217
Fat: 5.8g / 4.25g
Fiber: 2.8g / 2.1g