Tip of the Day 9/7/11

It is another crisp Fall day in Southwest Michigan. The type of day that calls for something hearty cooking all day in the crock-pot. Here is my recommendation from "Dinner's Ready 1-2-3" using your late season bell peppers and tomatoes.

Slow-Cooked Pepper Steak

1 ½ to 2 lb. round steak

2 T. cooking oil

¼ C. soy sauce

1 C. onion, chopped

1 clove garlic, minced

1 t. sugar

¼ t. each salt, pepper, and ground ginger

4 Roma tomatoes, cut into eighths or 1 (16 oz.) can diced tomatoes with liquid

2 lg. green bell peppers, cut into strips

½ C. cold water

1 T. cornstarch

Egg Noodles or Rice of Choice (recommend white or brown)

Cut beef into 3-in. X 1-in. strips; brown in oil in skillet. Transfer to crock pot. Combine the next seven (7) ingredients; pour over beef. Cover and cook on low for 5 – 6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir liquid into meat mixture and cook until thickened. Prepare noodles or rice according to package directions. Serve beef over noodles or rice.