1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.
2. Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until steak is fork-tender.
3. Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.
4. Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.
Nutrition information per serving: 195 Calories; 6 g Total Fat (2.2 g Saturated Fat; 0.2 g Trans Fat; 0.3 g Polyunsaturated Fat; 2.8 g Monounsaturated Fat); 67 mg Cholesterol; 1,462 mg Sodium; 6 g Total Carbohydrate; 0 g Dietary Fiber; 26 g Protein; 3.2 mg Iron; 402 mg Potassium; 7.1 mg Niacin; 0.6 mg Vitamin B6; 3.5 mcg Vitamin B12; 4.5 mg Zinc; 38.5 mcg Selenium; 88.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.