Ingredients

1 1/2 pounds beef round steak, about 1/2-inch thick
1/4 cup flour
1/8 teaspoon pepper
1 medium onion, chopped
1 small clove garlic, minced
2 large green or red peppers, seeded and cut into 1/2-inch strips
1 14 1/2-ounce can whole tomatoes
1 tablespoon beef flavored granules
1 tablespoon light soy sauce
2 teaspoons Worcestershire sauce
6 cups cooked rice

Cut steak into strips about 1/4-inch thick. Combine 1/4 cup flour and pepper; toss with steak strips to coat thoroughly. Add to slow cooker with onion, garlic and half of green pepper strips. Stir. Combine tomatoes with beef granules, light soy sauce and Worcestershire sauce. Pour into slow cooker, moistening meat. Cover and cook on low 8-10 hours.
One hour before serving, turn to high and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into slow cooker. Cover and cook until thickened. Serve over hot fluffy rice. Serves 6.
Nutritional information per serving: 474 calories; 8 grams total fat; 3 grams saturated fat; 72 milligrams cholesterol; 64 grams carbohydrate; 3 grams dietary fiber; 33 grams protein, 454 mg. sodium.

Directions

Variation: Make Beef Stroganoff by preparing Savory Pepper Steak, omitting green peppers and soy sauce. Add 1 1/2 cups fresh sliced mushrooms 1 hour before end of cooking time. Stir in 1 cup no-fat (or low-fat) sour cream just before serving. Serve over cooked noodles.