Crockpot So Easy Pepper Steak


1 pound boneless beef round steak, cut 3/4 to 1 inch thick Salt and black pepper 1 tablespoon cooking oil 3 tablespoons Italian-style tomato paste 1 14-1/2-ounce can Italian-style stewed tomatoes, undrained 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 black pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 5-quart crockpot. 2. In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockpot. 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.

Dietary Exchanges: 3 vegetable, 3-1/2 lean meat.

Test Kitchen Tip: If you can't find Italian-style stewed tomatoes and tomato paste at your supermarket, buy regular tomato products and add 1 teaspoon dried Italian seasoning, crushed.

Source Better Homes And Gardens

Contributed by: Edit

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