Delightful Slow-Cooked Pepper Steak: A Trip Down Memory Lane

This culinary masterpiece isn’t just a weeknight wonder; it’s an anytime delight. Having prepared it overnight, stowed it away in the refrigerator, and later reheated, it became the star of a small gathering with friends – a true crowd-pleaser. The broth, infused with just the right amount of sodium, rendered additional salt unnecessary. The thick, rich consistency of the broth eliminated the need for cornstarch. Needless to say, this savory creation will be gracing my table again.

Surprisingly delectable, this dish achieved culinary excellence with minimal ingredients. The steak, tender and flavorful, evoked nostalgic memories from my childhood – reminiscent of a dish my mother fondly called “Swiss Bliss.” It’s a culinary journey that brought back cherished moments. My sincerest gratitude for sharing this outstanding crockpot recipe; it’s a definite repeat in my kitchen.

Ingredients:

• 16 oz of beef stew meat.
• 2 each of bell peppers.
• 1 tablespoon vegetable oil.
• 3 tablespoons Worcestershire sauce.
• 1 teaspoon minced garlic.
• 1 can beef broth.
• 1 can stewed tomatoes.
• 1 teaspoon seasoned salt.
• 1 tablespoon all-purpose flour.

Directions:

1. In a large bowl, combine flour and seasoned salt. Coat the meat with the mixture.
2. Heat oil in a skillet, add meat, minced garlic, and bell peppers (cut into strips). Cook until the meat starts to brown.
3. Remove the meat and peppers from the skillet, leaving the grease behind.
4. In the skillet, add stewed tomatoes with juice and 1 can of beef broth to the remaining oil.
5. Gradually add flour while stirring to create a gravy, then pour it over the meat in the slow cooker.
6. Cook covered on low for 8 hours.

Conclusion: Simple, easy, and bursting with flavors, this slow-cooked pepper steak is a delightful departure from the ordinary. Feel free to embrace a change in your culinary repertoire – let me know if you find it as enchanting as I did.