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So-Easy Pepper Steak

  • Servings: 4
  • Course: Main Dish

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 1 pound boneless beef round steak, cut 3/4 to 1 inch thick
  • Salt and black pepper
  • 1 tablespoon cooking oil
  • 3 tablespoons Italian-style tomato paste
  • 1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
  • 1 teaspoon Worcestershire sauce
  • 1 16-ounce package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

Directions

Step 1

Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and black pepper.

Step 2

In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.

Step 3

In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables.

Step 4

In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables.

Step 5

Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours).

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