Ingredients
6 to 8 pepper steaks
1 large can mushroom soup
1 Tbsp gravy master
1 large onion, sliced in rings
1 bell pepper, cut in strips
1 c fresh or canned mushrooms
1 c Gold Medal flour
4 beef bouillon cubes
black pepper
4 Tbsp Wesson cooking oil
Instructions
1. Roll pepper steaks in flour and pepper.
2. Fry in cooking oil over medium heat until lightly browned.
3. Place in crock pot, pour soup over meat. Add the Gravy Master and bouillon cubes.
4. Arrange vegetables on top.
5. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender.
From: https://recipepatch.com/fill-belly-delicious-slow-cooker-pepper-steak
