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Pepper Steaks

 Pepper Steaks
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."
8 ServingsPrep: 15 min. Cook: 6-1/4 hours


  • 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


  • 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.

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Pepper Steaks (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.