Savory pepper steak
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef round steak; about 1/2 inch thick |
| ¼ | cup | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | medium | Onion; chopped |
| 1 | clove | Garlic; small, minced |
| 1 | can | Tomatoes |
| 2 | larges | Green peppers; seeded and cut into 1/2 inch strips |
| 1 | tablespoon | Beef flavor base (paste or granules) |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Worcestershire sauce |
| Fluffy rice | ||
Directions
Cut steak into strips. Combine ¼ cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to crock-pot with onion, garlic and half of green pepper strips; stir.
Combine tomatoes with beef base, soy sauce and worcestershire sauce.
Pour into crock-pot, moistening meat well. Cover and cook on low setting for 8 to 12 hours.
One hour before serving, turn to high setting and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into crock-pot. Cover and cook until thickened. Serve gravy with Pepper Steak over hot fluffy rice.
4 servings (about 2 quarts).
Source: Rival Crock-Pot Cooking by Marilyn Neill, 1975. Golden Press, New York.
Submitted By JIM MOREY On 05-05-95