Pepper Steak 1 pound round steak, 3/4 to 1 inch thick
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained 1 teaspoon Worcestershire sauce 2 yellow, 2 red and 2 green bell peppers, cut into strips 1 large onion, sliced Cut meat into 4 serving-size pieces. In a large nonstick skillet, brown meat on both sides. Transfer meat to 3 1/2 to 4 quart slow cooker. In medium bowl, stir together undrained tomatoes and Worcestershire sauce. Spoon over meat. Arrange vegetables over top. Cover; cook on low for 5 to 6 hours, or until meat and vegetables are tender but not over-cooked. Makes 4 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
