Beef And Peppers

2 lb. round steak
2 green bell peppers, sliced thin
2 tablespoons dried minced onions (or 1/2 onion, chopped)
1 cup beef broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 clove garlic, minced
1 teaspoon Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot.

Place the pepper rings in the bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot). Arrange the meat on peppers, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours.

Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer

English Beef Pot Pie

2 pounds beef round steak, cut into 1-inch cubes
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 carrots, pared and sliced
3 potatoes, peeled and sliced
1 large onion, thinly sliced
1 (16 ounce) can whole tomatoes
Biscuit Topping

Place steak cubes in crock pot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW for 7 to 10 hours.

One hour before serving, remove meat and vegetables from crock pot and pour into shallow 2 1/2-quart baking dish. Heat oven to 425°F. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes.

Yields 4 servings.

Biscuit Topping:
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/4 cup shortening
1/4 cup milk

Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.

CorningWare French White 2-1/2-Quart Round Casserole Dish with Glass Cover

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

Easy Swiss Steak

1 1/2 pounds lean round steak
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 4 ounce can mushrooms (drained)
1 can cream of mushroom soup
1 package Lipton’s Onion Soup
1 can water

Trim fat from meat, cut in serving-size pieces, and then pound and flatten it. Season with salt, pepper and garlic powder, and place in crock pot. Cover with onion soup and then the mushroom soup and water. Cook on low for 9 hours.

(If preferred, you may coat meat with flour and brown in oil on stove before putting in crock pot.)

OXO SoftWorks Meat Tenderizer