PEPPERS & STEAK (CROCK POT)

PEPPERS & STEAK (CROCK POT) image

Categories Beef

Yield 4

Number Of Ingredients 7

1 pound boneless beef round steak, cut 3/4 to 1 inch thick
Salt and pepper
1 tablespoon cooking oil
3 tablespoons Italian-style tomato paste
1 14-1/2-ounce can Italian-style stewed tomatoes
1 teaspoon Worcestershire sauce
1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

Steps:

1. Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and pepper. In a large skillet, brown meat on both sides in hot oil. Tranfer to a 3-1/2- or 4-quart electric crockery cooker. 2. In a medium bowl, stir together undrained stewed tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. 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.