From the Inside Looking Out

  **recipe adapted from eMeals Ingredients: steak (I am leaving this one up to you. The recipe calls for a brisket cooked in the crockpot all day or an instant pot for 65 minutes. You could also use a skirt steak or flank steak and slow cook it. I chose to use a fajita cut of steak so that it was already sliced thin and could be cooked quickly on the stove.) 1/2 tsp paprika 1/2 onion, chopped 3 cloves garlic, minced 1 can (14.5 oz) fire-roasted diced tomatoes 1/4 cup beef broth 1 tbsp apple cider vinegar 1/2 tsp salt 1/2 tsp pepper romaine lettuce leaves dill pickles (optional) sour cream (optional) shredded cheese (optional) Directions: Season the steak with paprika, salt, and pepper. If using a crockpot or instant pot, place the onion and half the garlic in the bottom. Place the steak on top and add the remaining garlic. Add the tomatoes, broth, and vinegar. Close the lid and set cook time: Instant pot (65 minutes on Manual), Crock Pot (low for 6-8 hours or high for 3-4 hours, de...