Mushroom Pepper Steak

By Cindy_Wicker

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

Details

Servings 8

Preparation

Step 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.
Cover and cook on low for 6 to 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. Yield: 8 servings.