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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Katie Goble of Valparaiso, Indiana shares this hearty meat-and-potatoes meal. Round steak is slow-simmered until tender and smothered with a gravy thatâs packed with colorful peppers. TIP: âYou can serve this with rice instead of mashed potatoes. Ingredients:
2 pounds beef top round steak |
2 cups each sliced green, sweet red and yellow peppers (1/2-inch strips) |
1 can (7 ounces) mushroom stems and pieces, drained |
2 medium onions, quartered and sliced |
1/2 cup water |
1 teaspoon salt |
1/2 teaspoon pepper |
1 can (15 ounces) tomato sauce |
1/4 cup cornstarch |
1/4 cup cold water |
hot mashed potatoes |
Directions:
1. 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 the top.
2. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
3. 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. Yield: 8 servings.
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