Pepper Steak

Serves 4

1 pound boneless beef round steak, cut 3/4" to 1" thick

Salt

Pepper

1 Tablespoon cooking oil

1 (14-1/2 oz.) can Italian-style stewed tomatoes, undrained

3 Tablespoons Italian-style tomato paste

1 teaspoon Worcestershire sauce

1 (16 oz.) package frozen pepper stir-fry vegetables

Trim fat from the meat. Cut meat into 1" strips; sprinkle with salt and pepper to taste. In a large skillet brown the meat on both sides in hot oil. Transfer the meat to a Crock Pot. In a medium bowl stir together the tomatoes, tomato paste, and Worcestershire sauce; pour over the meat. Top with the frozen vegetables.

Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours or until meat and vegetables are tender.

This recipe comes from, "Better Homes and Gardens" cookbook.