2 c. each sliced green, sweet red and yellow peppers (1/2 inch strips)
1 can (7 oz) mushroom stems and pieces, drained
2 medium onions, quartered and sliced
1/2 c. water
1 tsp. salt
1/2 tsp. pepper
1 can (15 oz.) tomato sauce
1/4 c. cornstarch
1/4 c. cold water
hot mashed potatoes
Instructions
Cut steak into serving-size pieces. Place in a 5-qt. slow cooker. Add the peppers, mushrooms, onions, water, salt and pepper. Pour tomato sauce over top.
Cover and cook on low for 1 - 6 1/2 hours or until meat is tender.
Using a slotted spoon, remove beef and vegetables; keep warm. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into cooking juices; cover and cook on high for 15 minutes or until thickened. Serve with beef, vegetables and mashed potatoes.
Originally Submitted
4/4/2011
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