Savory Pepper Steak
Ingredients:2 1/2 pound beef round steak, about 1/2 inch thick 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 medium onion, chopped 1 small clove garlic, minced 2 large green peppers, seeded and cut into 1/2-inch strips1 16 oz. can whole tomatoes 1 tablespoon beef flavor granules 1 tablespoon soy sauce 2 teaspoons Worcestershire sauce Directions:Cut steak into strips. Combine flour, salt and pepper; toss with steak strips to coat thoroughly. Add to stoneware with onion, garlic and half of pepper stirps; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce.
Pour into stoneware, moistening meat well. Cover; cook on Low 10 to 12 hours (High 5 to 6 hours). One hour before serving, stir in remaining green pepper strips. Serve over hot rice.
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Stuffed Green Peppers
Ingredients:6 – 8 small green peppers, tops removed and seeded 1 10-oz. package frozen corn, partially thawed 1 pound ground beef, browned and drained 1 8-oz.
can tomato sauce 1 cup shredded cheddar cheese 1 clove garlic, minced 1/2 cup chopped onion 1/2 teaspoon Worcestersire sauce 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoon catsup Directions:Wash peppers and drain well. Combine all remaining ingredients except catsup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 tablespoon of water in stoneware. Arrange stuffed peppers in stoneware.
Pour catsup over top of peppers. Cover; cook on Low 7 to 9 hours (High 3 to 5 hours). .