This is one of my old stand-by recipes and I was shocked when I realized I had never posted it, here, for you. Craving the savory, rich, meatiness of this homey dish, I reached for the computer, to just pull up my recipe on the blog, and discovered that it wasn’t here. It was definitely necessary to immediately remedy that oversight. Well….immediately, after I made and ate some. 🙂 That meant digging around in the upper cabinets for my old recipe box and retrieving a well-worn sheet of folded paper that I had scribbled the recipe on, years ago, when we were visiting David’s folks. Back then, we didn’t have two spare pennies to rub together and never subscribed to any magazines. Mom, on the other hand, always had several “ladies” periodicals on the coffee table and I loved to pore over the recipes, with her. If for no other reason than to recall that fun memory, this post had to happen.
I got a great deal on round steak by shopping very early in the morning, last week. The manager’s specials for meat whose “best if used by” dates will expire in a couple of days, are usually snapped up quickly, so I have to be one of the first to arrive to get the savings. I was able to get two, thin-cut, top-round steaks for a real bargain. One was just a little over 2 lbs for $4.97 and the other was a little under 2 lbs for $4.53! With some fresh bell peppers, onions, garlic and canned tomatoes, those steaks stretched to feed our family, plus guests, through several delicious meals. Gotta love stretching the grocery budget in such a tasty way!
I hope you enjoy this simple, easy recipe, as much as we do. The crock pot lets you just start it and forget it, while reaping the flavorful rewards of the slow-cooking the meat until it is, literally, fork-tender. This time, I served it over wide egg-noodles, but have served it over brown rice, with the same tasty exclamations of delight. I think it would be good over quinoa, too. Just be sure you have already trained your family to enjoy the texture of quinoa and cook it in chicken or beef stock, to ramp up the flavor.
- 4 to 4½ lbs of round steak
- 2 large onions
- 4 large bell peppers, any color
- 1 Tablespoon minced garlic
- ⅔ cup soy sauce
- 2 (14.5 oz) cans of petite diced tomatoes, undrained
- 2 tubs Knorr Homestyle Beef Stock concentrate
- sea salt, to taste
- fresh black pepper, to taste
- Slice the round steak into thin strips. Place the strips into your Crock Pot.
- Dice the onions and add them to the Crock Pot.
- Add the garlic and soy sauce to the Crock Pot.
- Add salt and freshly cracked black pepper. Stir everything together, and put the lid on your Crock Pot.
- Set the Crock Pot on LOW and cook for 4-6 hours, until the meat is tender.
- While meat is cooking, cut the peppers into thin strips.
- When the meat is tender, add both cans of tomatoes, the Knorr beef stock concentrate and all the bell peppers. (You could leave out the Knorr beef stock concentrate and the dish would still be good. I just love the rich, savory boost it gives to the sauce that forms in the slow cooker.) Turn the crock pot to HIGH and cook for another 30 minutes.
- Serve your pepper steak over noodles, brown rice, or even quinoa. We had broccoli and cantaloupe as side dishes to this wonderful meal!