Crockpot Pepper Steak Recipe L

Round steak was on sale and I have a few garden peppers and onions left so  pepper steak in the crockpot was an easy and tasty dinner.n

Crockpot Pepper Steak Recipe       About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

1. Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
   
   
   
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef broth in the crock pot.

4. Stir to combine.
   
   
   
5. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through.

6. To thicken sacue: In a small bowl, whisk together the cornstarch and cold water.  Add to the meat mixture. 
7. Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened. 
Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes.
   
   
   
8. Serve over rice.

Crockpot Pepper Steak Recipe       About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

1. Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef broth in the crock pot.

4. Stir to combine.
5. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through.

6. To thicken sacue: In a small bowl, whisk together the cornstarch and cold water.  Add to the meat mixture. 
7. Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened. 
Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes. 
8. Serve over rice.

Slow Cooker Pepper & Onion (Swiss) Steak

Swiss Steak — Take a less tender cut of meat (beef round), cook it in an acid (tomatoes) for a long time until it is fall apart tender and packed with flavor. The slow cooker is ideal for this task but it can also be done in the oven.

It also helps to tenderize the meat by pounding, or simply purchase cubed steaks.

While beef is normally used to make Swiss Steak, try cubed pork cutlets for another tasty variation. 

Slow Cooker Pepper & Onion (Swiss) Steak    2 to 3 servings 

1 can (14 ounce) petite diced tomatoes (double this if you like a lot of sauce)

1 teaspoon Worcestershire sauce

2 to 3 small mini peppers – I used a red, orange & yellow

1 large yellow onion, cut in half & thinly sliced

4 cloves garlic, crushed & minced

1 small bunch fresh thyme, tied or 1 teaspoon dried thyme

About 1 pound round steaks, tenderized or buy cubed steak. Or, used cubed pork cutlets instead

Kosher salt and fresh black pepper

All-purpose flour

Olive oil, optional

Fresh parsley for garnish, if desired

1. Slow Cooker: Mix tomatoes, Worcestershire sauce, peppers, onions, garlic, and thyme in slow cooker.
   
2. Season steaks with salt and pepper. Or, add an extra step (which I did) — After seasoning steak, dredge in flour and lightly fry in a pan (medium-high heat) coated with olive oil (this step creates another layer of flavor).

   

   Above -- tenderized steak dredged in flour.
   Below -- Dredged steak lightly fried before adding it to the slow cooker.  

   
3. Add meat to slow cooker and “nestle” it into the sauce.
4. Cook on high 4 to 5 hours or on low for 7 to 8 hours. During about the last hour or so, mix a couple of tablespoons of flour with enough water to create a slurry. Add this to the sauce and carefully mix – this will create a slightly thickened sauce vs. a watery one. Taste and adjust seasonings as needed.
5. Serve over noodles, mashed potatoes or even rice. Garnish with fresh parsley if desired.
   

Oven Directions: Assemble ingredients into a Dutch oven and baked in a preheated 325° oven for 2 hours or until steak is tender and falling apart. 

Recipe without photos . . .

Slow Cooker Pepper & Onion (Swiss) Steak    2 to 3 servings 

1 can (14 ounce) petite diced tomatoes (double this if you like a lot of sauce)

1 teaspoon Worcestershire sauce

2 to 3 small mini peppers – I used a red, orange & yellow

1 large yellow onion, cut in half & thinly sliced

4 cloves garlic, crushed & minced

1 small bunch fresh thyme, tied or 1 teaspoon dried thyme

About 1 pound round steaks, tenderized or buy cubed steak. Or, used cubed pork cutlets instead

Kosher salt and fresh black pepper

All-purpose flour

Olive oil, optional

Fresh parsley for garnish, if desired

1. Slow Cooker: Mix tomatoes, Worcestershire sauce, peppers, onions, garlic, and thyme in slow cooker.
2. Season steaks with salt and pepper. Or, add an extra step (which I did) — After seasoning steak, dredge in flour and lightly fry in a pan (medium-high heat) coated with olive oil (this step creates another layer of flavor).
3. Add meat to slow cooker and “nestle” it into the sauce.
4. Cook on high 4 to 5 hours or on low for 7 to 8 hours. During about the last hour or so, mix a couple of tablespoons of flour with enough water to create a slurry. Add this to the sauce and carefully mix – this will create a slightly thickened sauce vs. a watery one. Taste and adjust seasonings as needed.
5. Serve over noodles, mashed potatoes or even rice. Garnish with fresh parsley if desired.

Oven Directions: Assemble ingredients into a Dutch oven and baked in a preheated 325° oven for 2 hours or until steak is tender and falling apart. 

Slow Cooker Swiss Steak

Slow Cooker Swiss Steak over
Buttermilk Mashed Potatoes 

Before leaving for the day, I prepped the veggies and meat and added it all to the slow cooker. When we arrived home, I added a slurry to thicken the sauce and then dinner was ready!
Great for those days when you're gone or when you don't want to deal with last minute preparations. Also a great way to tenderize less-tender cuts of meat.

Slow Cooker Swiss Steak     4 to 6 servings
1/4 to 1/3 cup all purpose flour
1/2 teaspoon+ seasoned salt (such as Tex-Joy)
Pinch of two of black pepper
1 to 1 1/2 lbs. round steak
2 to 3 tablespoons vegetable oil
1/2 onion, cut into slices
2 to 3 carrots, diced
1/2 to 1 red, yellow or green pepper, sliced thin
1 (14.5 oz.) can diced tomato
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste
2 teaspoons cornstarch, option

1. In a shallow container, mix flour, seasoned salt and pepper. Dredge round steak in flour mixture to coat.
   
2. Heat the oil in a skillet over medium heat and sauté the onions, carrots and peppers. 
   
3. Remove and add to the bottom of a slow cooker.
4. Add the steak to the skillet (adding more oil if needed). Cook until lightly browned on both sides.
   
5. Place steak on top of veggies, top with mixture of tomatoes, Worcestershire sauce and brown sugar. 
   
6. Cover and cook 8 to 10 hours on Low -- round steak should be very tender. 
7. During the last couple of hours, remove a ladle or two of juice. Set aside to cool. Once cool, add cornstarch to create a slurry to thicken the sauce. Add slurry to slow cooker and continue to cook until time is up, meat is tender and sauce in slightly thickened.

   

   Tomato slurry ready to add to slow cooker to create a thickened sauce.

8. We served our Swiss Steak over Buttermilk Mashed Potatoes.
   

Recipe without photos . . .

Slow Cooker Swiss Steak     4 to 6 servings

1/4 to 1/3 cup all purpose flour
1/2 teaspoon+ seasoned salt (such as Tex-Joy)
Pinch of two of black pepper
1 to 1 1/2 lbs. round steak
2 to 3 tablespoons vegetable oil
1/2 onion, cut into slices
2 to 3 carrots, diced
1/2 to 1 red, yellow or green pepper, sliced thin
1 (14.5 oz.) can diced tomato
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste
2 teaspoons cornstarch, optional

1. In a shallow container, mix flour, seasoned salt and pepper. Dredge to round steak in flour mixture to coat.
2. Heat the oil in a skillet over medium heat and sauté the onions, carrots and peppers. 
3. Remove and add to the bottom of a slow cooker.
4. Add the steak to the skillet (adding more oil if needed). Cook until lightly browned on both sides.
5. Place steak on top of veggies, top with mixture of tomatoes, Worcestershire sauce and brown sugar. 
6. Cover and cook 8 to 10 hours on Low -- round steak should be very tender. 
7. During the last couple of hours, remove a ladle or two of juice. Set aside to cool. Once cool, add cornstarch to create a slurry to thicken the sauce. Add slurry to slow cooker and continue to cook until time is up, meat is tender and sauce in slightly thickened.
8. We served our Swiss Steak over Buttermilk Mashed Potatoes.

Beef & Pepper Stir-Fry

This is one of our latest endeavors and it was quite tasty served over Thai brown rice noodles . . . 

Beef & Pepper Stir-Fry

½ cup low-sodium soy sauce (regular soy is WAY too salty for this recipe)


3 tablespoons sherry 



2 tablespoons packed brown sugar 


1 tablespoon minced fresh ginger 


1 teaspoon sesame seed oil (or use vegetable oil) 


2 cloves garlic, minced 


1 lime, halved 


1 lb. top round steak, sliced very thin against the grain 
(partially frozen steak is much easier to cut into thin slices)

2 tablespoons vegetable oil 


1 medium yellow onion, sliced 


1 large red, yellow or orange bell pepper, cored and sliced into strips  (or use a combination of pepper to equal 1 large) 

¼ to ½ cup chicken broth


1 tablespoon cornstarch

1 package pad Thai brown rice noodles or linguine—cooked according to package directions

1. In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
   
2. Pour half of the marinade into a bowl with the sliced beef and toss to coat. (Reserve the rest of the marinade to use as a sauce in step # 7.) Allow meat to marinate for at least 3 hours.
   
3. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute; add the bell peppers. Cook for two or three more minutes. Remove the vegetables to a plate.
   
   
   
   
4. Into the hot skillet, add the remaining tablespoon of oil.
5. Add the meat, evenly distributing it over the surface of the skillet—shake excess marinade as meat is removed from the bag (discard used marinade). Allow to cook undisturbed for 1 minute, then turn with tongs. Cook for another 45 seconds to 1 minute.
   
6. Add the onions and peppers back into the skillet. Reduce the heat to low.
7. Mix remaining marinade with ¼ cup broth and cornstarch. Pour into skillet and simmer on low for a few minutes as the sauce thickens. If sauce becomes too thick, add additional chicken stock. Turn off heat when sauce is the thickness you prefer.
   
8. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
   
9. Serve with wedges/slices of the remaining lime.

Recipe without photos . . .

Beef & Pepper Stir-Fry 

½ cup low-sodium soy sauce (regular soy is WAY too salty for this recipe)


3 tablespoons sherry 



2 tablespoons packed brown sugar 


1 tablespoon minced fresh ginger 


1 teaspoon sesame seed oil (or use vegetable oil) 


2 cloves garlic, minced 


1 lime, halved 


1 lb. top round steak, sliced very thin against the grain 
(partially frozen steak is much easier to cut into thin slices)

2 tablespoons vegetable oil 


1 medium yellow onion, sliced 


1 large red, yellow or orange bell pepper, cored and sliced into strips  (or use a combination of pepper to equal 1 large) 

¼ to ½ cup chicken broth


1 tablespoon cornstarch

1 package pad Thai brown rice noodles or linguine—cooked according to package directions

1. In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
2. Pour half of the marinade into a bowl with the sliced beef and toss to coat. (Reserve the rest of the marinade to use as a sauce in step # 7.) Allow meat to marinate for at least 3 hours.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute; add the bell peppers. Cook for two or three more minutes. Remove the vegetables to a plate.
4. Into the hot skillet, add the remaining tablespoon of oil.
5. Add the meat, evenly distributing it over the surface of the skillet—shake excess marinade as meat is removed from the bag (discard used marinade). Allow to cook undisturbed for 1 minute, then turn with tongs. Cook for another 45 seconds to 1 minute.
6. Add the onions and peppers back into the skillet. Reduce the heat to low.
7. Mix remaining marinade with ¼ cup broth and cornstarch. Pour into skillet and simmer on low for a few minutes as the sauce thickens. If sauce becomes too thick, add additional chicken stock. Turn off heat when sauce is the thickness you prefer.
8. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
9. Serve with wedges/slices of the remaining lime.

Rouladen (German Beef Rolls)

I discovered this recipe in a magazine years ago and when I first made it, I used lengthwise slices of dill pickles; since then I’ve started chopping the pickles instead. I serve Rouladen with red cabbage and either spätzle (noodles), boiled or mashed potatoes. 

Rouladen (German Beef Rolls)      Makes 4 to 6 servings

2 lbs. top round of beef, thinly sliced (or could use tenderized beef patties)

Prepared mustard

4 slices of bacon, diced

3 dill pickles finely chopped

Dried marjoram

All-purpose flour for dredging and gravy, seasoned with salt & pepper

2 to 3 tablespoon vegetable oil

3+ cups beef broth

Chopped fresh parsley for garnish, if desired

1. Cut meat into 4 to 6 thinly sliced rectangular portions. 
2. Pound each with a meat mallet until quite thin and all of the connective tissues have been broken down. 
   
3. Lightly spread the top of each piece with mustard. Divide bacon and chopped pickles over each. Lightly sprinkle each with marjoram and roll up, starting from the short side.
   
4. Dredge rolls lightly in flour and secure with toothpicks.
   
5. Sauté rolls in hot oil in a skillet until well browned on all sides. Transfer to another dish. 
   
   
   
   
6. Lower heat to medium, add 3 to 4 tablespoons flour to the pan drippings and cook a few seconds; then slowly add the beef broth and simmer until liquid is thickened. 
   
7. Return rolls to the skillet and cover tightly; simmer 1 to 1½ hours on top of stove or until tender. Remove rouladen and thicken liquid with additional flour if needed. Check seasonings and adjust to taste.
   
8. Garnish with chopped fresh parsley if desired.

Note: Beef rolls can also be cooked ahead and reheated in the gravy.

Option: If serving rouladens with spätzle, I like to add the already cooked spätzle to the rouladen-gravy mixture, allowing it to absorb the flavors while simmering for about 10 to 15 minutes.

Recipe without photos . . .

Rouladen (German Beef Rolls)      Makes 4 to 6 servings

2 lbs. top round of beef, thinly sliced (or could use tenderized beef patties)

Prepared mustard

4 slices of bacon, diced

3 dill pickles finely chopped 

Dried marjoram

All-purpose flour for dredging and gravy, seasoned with salt & pepper

2 to 3 tablespoon vegetable oil 

3+ cups beef broth

Chopped fresh parsley for garnish, if desired

1. Cut meat into 4 to 6 thinly sliced rectangular portions. 
2. Pound each with a meat mallet until quite thin and all of the connective tissues have been broken down. 
3. Lightly spread the top of each piece with mustard. Divide bacon and chopped pickles over each. Lightly sprinkle each with marjoram and roll up, starting from the short side.
4. Dredge rolls lightly in flour and secure with toothpicks.
5. Sauté rolls in hot oil in a skillet until well browned on all sides. Transfer to another dish. 
6. Lower heat to medium, add 3 to 4 tablespoons flour to the pan drippings and cook a few seconds; then slowly add the beef broth and simmer until liquid is thickened. 
7. Return rolls to the skillet and cover tightly; simmer 1 to 1½ hours on top of stove or until tender. Remove rouladen and thicken liquid with additional flour if needed. Check seasonings and adjust to taste.
8. Garnish with chopped fresh parsley if desired.

Note: Beef rolls can also be cooked ahead and reheated in the gravy.

Option: If serving rouladens with spätzle  I like to add the already cooked spätzle to the rouladen-gravy mixture, allowing it to absorb the flavors while simmering for about 10 to 15 minutes.

Beefing Up MyPlate — Sumptuous Steak Stir-Fry

     Lean, healthy and packed with protein, this beef stir-fry was one of the recipes suggested when Barry completed the Kansas Beef Council’s online personality assessment that coordinates with the USDA's new dietary guidelines. 

     Since he’s been quite health conscious as of late, it seems only fitting that his assessment declared him a “Lean Lover” and explained that a 3-oz. portion of lean beef has only 150 calories, on average; it’s packed with protein which provides a feeling of satisfaction that helps with weight management. 

     We gave this recipe a thumbs up and plan to add it to our plate again and again.
     Check out the Kansas Beef Council's page — it's  is full of lots of other recipes, nutritional tips.

     To take the eating personality assessment, click on My Plate, My Way. (And, to see the results of mine, check out the recipe for Beef Breakfast Pizza Olé. )

Sumptuous Steak Stir-Fry   Makes 4 servings
Total recipe time: 20 to 30 minutes

Above: Remove the strings from snow
 peas.
Below: Cut veggies --I used a diagonal
cut on carrots & celery.

1 pound beef top round steak, cut 1-inch thick

1 small yellow bell pepper, cut into thin strips

1 cup broccoli florets

2 medium carrots, sliced

1/2 cup fresh snow peas, trimmed

1 stalk celery, sliced

1/2 cup frozen shelled edamame*, defrosted

2 cloves garlic, minced, divided

1/4 cup water

Salt

1/3 cup sesame-ginger stir-fry sauce

1/4 to 1/2 teaspoon crushed red pepper

3 cups hot cooked brown or white rice, prepared without butter or salt

1.     Combine vegetables, half of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove vegetables; keep warm.

2.     Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with remaining half of garlic.

Barry cuts the beef into thin strips. The thin cut breaks down connective tissue resulting in a tender beef. 

3.     Heat same skillet over medium-high heat until hot. Add half of beef mixture; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture.

Beef sears quickly and is losing it's pink color. 

4.     Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice.

.

Couldn't resist --I just had to add an Asian influence to our delicious stir-fry that we served over brown rice.

Note: Edamame is young green soybeans that add additional protein to this dish plus an interesting taste and texture. Although you could vary the veggies in this dish (adding your favorites or using what you have on hand) we really liked the addition of this particular veggie.