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Mushroom Pepper Steak Recipe

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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 that’s packed with colorful peppers. TIP: “You can serve this with rice instead of mashed potatoes."

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Mushroom Pepper Steak Recipe

Prep: 15 min. Cook: 6-1/4 hours

Yield: 8 Servings

15 375 390

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

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.

Originally published as Mushroom Pepper Steak in Simple & Delicious May/June 2006, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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