Crock Pot Pepper Steak *(GOOD)*

Photo by Helen (#1) C.
Adapted from noreenskitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from noreenskitchen.com

Ingredients

  • 2

    pounds cubed beef steak

  • 4

    large green bell peppers, sliced

  • 1

    large sweet onion, quartered and sliced thin

  • 8

    ounces fresh mushrooms, sliced

  • 4

    cloves garlic, minced

  • 2

    cups water

  • 2

    tablespoons beef bullion powder

  • 2

    cups tomato sauce

  • 1/2

    cup brown sugar

  • 1/2

    cup tomato ketchup

  • 1

    teaspoon onion powder

  • 1

    teaspoon garlic powder

  • 1

    teaspoon dried marjoram

  • 2

    teaspoon salt

  • 2

    teaspoon cracked black pepper

  • 1

    cup all purpose flour

Directions

Whisk together, water, bullion powder, tomato sauce, brown sugar, ketchup, onion powder, garlic powder, marjoram and 1 teaspoon each, salt and pepper in the bottom of your crock pot sleeve. Place flour, 1 teaspoon each of salt and pepper in a large zip top bag. Place each piece of meat into the bag with the flour and coat completely on both sides. Place the coated meat into the Crock pot with the sauce. Add bell peppers, onion, mushrooms and garlic to the Crock Pot and stir everything to combine and get the veggies and the meat down into the sauce. Place cover on the crock and set to high for at least 2 hours, then turn to low or even warm if you find that the meat is tender and the vegetables are cooked through. Serve with egg noodles, mashed potatoes or rice and a veggie or side salad for a complete meal!

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