*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I knew I didn't quite have what the recipe called for but I could be close. I sub'd 2 dashes of white pepper for the black pepper and 3 dashes of Montreal Chicken seasoning for the Montreal Steak one and since I had no cornstarch I added 1/2 cup of potato flakes at the end of the cooking time not ideal but workable. I omitted the Italian seasoning but that was an accident I just plain forgot to add it. I usually go light on seasonings just due to personal preference. I used frozen broccoli florets because that is what I had. I really liked the end result and I realized this is a very flexible recipe which I appreciate. Next time I will try it with cream of mushroom beef stock and mushrooms for a more earthy flavor. I think sautéing the veggies together added more depth to the flavors so I think the mushrooms on the variation will be really good. Thanks to the person who posted this.
This was delicious! I didn't cook any of the vegetables ahead of time just threw it all into the crockpot. I also used Velveeta instead of shredded cheddar because I find that processed cheese makes for a smoother consistency. The key to this recipe though is the Montreal Steak seasoning which gives it a surprising and pleasing kick.
This was pretty good. I didn't add the steak sauce and it was still a little zippy for my taste. next time I will add a little less Montreal seasoning. I also didn't have cornstarch so I used tapioca which I use to thicken other soups and stews.