Pepper Steak (2)

2 pounds boneless beef round steak, cut 3/4 to 1 inch thick
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 14-1/2-ounce can Cajun, Mexican, or Italian-style stewed tomatoes
1/3 cup tomato paste with Italian seasoning
1/2 teaspoon bottled hot pepper sauce
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers with onion)

Trim fat from meat. Cut meat into serving-size pieces. Sprinkle lightly with salt and black pepper.

Place meat in a 3-1/2- or 4-quart slow cooker.

In a medium bowl combine undrained tomatoes, tomato paste, and hot pepper sauce. Pour over meat in cooker. Top with frozen vegetables.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Makes 8 servings.

Hamilton Beach Stay or Go Slow Cooker, 4-Quart

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