Post by marlaoh on Oct 13, 2004 8:00:01 GMT -6
So-Easy Pepper Steak
1 pound boneless beef round steak, cut 3/4 to 1 inch thick
Salt and pepper
1 tablespoon cooking oil
1 14-1/2-ounce can Italian-style stewed tomatoes
3 tablespoons Italian-style tomato paste
1 teaspoon Worcestershire sauce
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)
1. Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.
2. In a medium bowl, stir together undrained stewed tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours). Serves 4.
1 pound boneless beef round steak, cut 3/4 to 1 inch thick
Salt and pepper
1 tablespoon cooking oil
1 14-1/2-ounce can Italian-style stewed tomatoes
3 tablespoons Italian-style tomato paste
1 teaspoon Worcestershire sauce
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)
1. Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.
2. In a medium bowl, stir together undrained stewed tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours). Serves 4.