Fill Your Belly With This Delicious Slow Cooker Pepper Steak

This dish is perfect either for a casual dinner or a fancy dinner. You will never go wrong with serving this because it tastes really good as if it’s from an expensive restaurant. Serve this with steamed vegetables or mashed potatoes and it’s one full meal! Since my boyfriend and I don’t do a lot of “romantic” dinners, I can just say we usually prepare steak for our indulgent dinners.

It means whenever we are both at home and whenever we will both be free the next day, we enjoy something like this recipe. And this one tastes so good you will probably have it again sooner than you think.

Ingredients

6 to 8 pepper steaks

1 large can mushroom soup

1 Tbsp gravy master

1 large onion, sliced in rings

1 bell pepper, cut in strips

1 c fresh or canned mushrooms

1 c Gold Medal flour

4 beef bouillon cubes

black pepper

4 Tbsp Wesson cooking oil

Instructions

1. Roll pepper steaks in flour and pepper.

2. Fry in cooking oil over medium heat until lightly browned.

3. Place in crock pot, pour soup over meat. Add the Gravy Master and bouillon cubes.

4. Arrange vegetables on top.

5. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.

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Quick Tip: You can tweak the pepperiness of the sauce to your liking by adjusting the amount of black peppercorn used.

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