This isn’t a stew like you would think. It’s actually steak strips just covered in a delicious gravy sauce. It’s great served over noodles or with mashed potatoes.
My kids even wrap it up in a tortilla sometimes for a fajita flavor. I just give them a dollop of sour cream and some cooked onions and they are satisfied. What’s your favorite way of serving smothered steak strips? We would love to hear about it in the comments below!
Ingredients
1 1/2 lb sirloin tips, cut into pieces or strips
4 Tbsp Gold Medal all-purpose flour
2 Tbsp vegetable oil or Bertolli extra virgin olive oil
1 large bell pepper, sliced in strips
1 yellow onion, quartered and sliced
1 can (4 oz.) sliced mushrooms, drained, optional
1 can (14.5 oz.) diced tomatoes
3 Tbsp Kikkoman low sodium soy sauce
1/2 tsp McCormick garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper, optional
Instructions:
Coat the steak pieces in the flour.
Heat the vegetable oil in a large skillet over medium-high heat and brown the steak pieces on all sides. (If you’re in a hurry, just skip this step!) Add the meat in the slow cooker.
To the steak add the bell pepper, sliced onion, and drained sliced mushrooms, if using.
Combine the tomatoes with the soy sauce, garlic powder, black pepper, and crushed pepper, if using. Pour over the steak and vegetables.
Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 4 to 5 hours.
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Quick tip: Not a fan of mushrooms? Omit them, and add some more bell pepper instead.
I love these recipes but some of us are “old school” and like to have the printed recipe to use and save. Please make your recipes where they can be printed! Thank you
Hi, Alice! Copy and paste our recipes into a Word Document and print. Or, you can highlight the text you’d wish to print and click on your computer’s print button on the browser. Hope this helps 🙂