Ingredients
2 kg Beef round steak 12.5mm thck
½ cup Plain flour
1 tsp Salt
½ tsp Pepper
2 Medium onions chopped
4 Cloves of garlic, smashed and chopped
4 Large green capsicum seeded and cut into 12.5mm strips
0.454609 L Canned whole tomatoes
2 Tbs Beef stock powder (without water)
2 Tbs Soy sauce
1 Tbs Worcestershire sauce
Preparation
Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to slow cooker.
Add onion, garlic and half of green pepper strips; stir.
Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into slow cooker, moistening meat well. Cover and cook on low setting for 8 hours.
One hour before serving, turn to high setting and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 T. flour and 3 T. water; stir into crock pot. Cover and cook until thickened. Serve gravy with pepper steak over hot fluffy rice. Source Rival Cookbook capsicum
