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

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