CROCK POT PEPPER STEAK

This is a magnificent feast for a weeknight or whenever. I cooked it short-term, refrigerated and afterward warmed. It was served for a little assembling of companions and everybody truly delighted in. The bouillon added sufficient sodium for my taste so I precluded the extra salt. There was compelling reason need to add extra cornstarch as the stock was thick and rich. This will be a rehash. This was shockingly delicious! With such couple of fixings I was astonished at the result. Steak was quite delicate and really helped me to remember something my mother through all together. OMG, brought back brilliant recollections. I think Mom referred to it as “Swiss Bliss”… It is delish. Gratitude for sharing an incredible simmering pot recipe. I will make this in the future. Was brilliant.

INGREDIENTS:

16 oz of beef stew meat.

2 of each bell peppers.

1 vegetable oil.

3 tbsp. Of worcestershire sauce.

1 tsp of minced garlic.

1 can of beef broth.

1 can of stewed tomatoes.

1 season salt.

1 all-purpose flour.

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