Serves 4 to 6
2 pounds cubed beef steak
4 large green bell peppers, sliced
1 large sweet onion, quartered and sliced
8 ounces fresh mushrooms, sliced
4 cloves garlic, minced
2 cups water
2 tablespoons beef bullion powder
2 cups tomato sauce
1/2 cup brown sugar
1/2 cup tomato ketchup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried marjoram
2 teaspoon salt
2 teaspoon cracked black pepper
1 cup all purpose flour
Step by Step Instructions
Whisk together, water, bullion powder, tomato sauce, brown sugar, ketchup, onion
powder, garlic powder, marjoram and 1 teaspoon each, salt and pepper in the bottom of
your crock pot sleeve.
Place flour, 1 teaspoon each of salt and pepper in a large zip top bag.
Place each piece of meat into the bag with the flour and coat completely on both sides.
Place the coated meat into the Crock pot with the sauce.
Add bell peppers, onion, mushrooms and garlic to the Crock Pot and stir everything to
combine and get the veggies and the meat down into the sauce.
Place cover on the crock and set to high for at least 2 hours, then turn to low or even
warm if you find that the meat is tender and the vegetables are cooked through.
Serve with egg noodles, mashed potatoes or rice and a veggie or side salad for a
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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