Pepper Steaks Recipe
Pepper Steaks Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6-1/4 hours

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

  • 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
  1. 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.
  2. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
  3. 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

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