Pepper Steak (Slow Cooker)

When I was very young, I would occasionally get invited to spend the night with my grandma, who lived alone.  We had our rituals that I just cherished, even at a young age.  Every time that I went over to her house, my grandma, who didn't do much cooking by that time, would make me a Budget Gourmet dinner.  My absolute favorite variety was pepper steak, so my grandma was always sure to have some on hand.  I was amazed the first time my mom made it from scratch for me.  I love pepper steak to this day.  This delicious slow cooker version of the recipe from a Gooseberry Patch recipe book beats the pants off of any Budget Gourmet dinner, but still brings back every memory of my grandma and our special overnights every time I make it.


INGREDIENTS:

• 1.5 - 2 lbs beef round steak, cut into strips
• 2 tsp oil
• 1/4 cup soy sauce
• 1 cup onion, chopped
• 1 clove garlic, minced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground ginger
• 14.5 oz can diced tomatoes
• 2 green peppers, sliced
• 1/2 cup cold water
• 1 Tbsp cornstarch

DIRECTIONS:

1. Brown beef strips in oil in a skillet.  Drain and transfer to a slow cooker (I used the circular, smaller of my two); set aside. 
2. Combine soy sauce, onion, garlic and seasonings; pour over beef strips.  Cover and cook on low setting for 5-6 hours, until tender. 
3. Add tomatoes and peppers; cover and heat for one additional hour.
4. Whisk water and cornstarch together; stir into slow cooker.  Increase to high setting; heat until thickened, about 15-30 minutes.  Serve over prepared rice.

Difficulty: Moderately easy.  (Some slow cooker recipes allow you to dump the ingredients in and leave it to cook while you are at work all day; this isn't one of those.)
Time: Total ~25-30 minutes prep (broken up over the course of cooking), 7-8 hours cook time
Source:  Gooseberry Patch Slow-Cooker Recipes (Copyright 2005)

Pin It

Apple Crescent Surprise

My kids eat apples like crazy, but occasionally we end up with a few left at the bottom of the fruit bowl that have seen better days. Rather than throw them away, I use them to make these delicious pastry treats. I find the ingredients for this dessert are always in my house. I keep the crescent rolls in the refrigerator since I like to have them on hand in case I get unexpected company and can throw together this.

  INGREDIENTS:

• 2 cans crescent rolls
• 2 Granny Smith apples, peeled and cored (I use whatever I have in the house)
• 2 sticks butter, melted
• 1 1/2 cup sugar
• 1 tsp cinnamon
• 1 can (12 oz) ginger ale

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut each apple into 8 wedges.
3. Open crescent rolls, place apple wedge in each one. Roll up.
4. Place in 9 x 13 pan.
5. Melt butter, add sugar and cinnamon.
6. Pour over crescent rolls.
7. Pour ginger ale on top.
8. Bake 45 minutes until golden brown.
9. Serve with vanilla ice cream or whipped cream.

Difficulty: Easy

Time: 10 minutes prep, 45 minutes baking

Source: a coworker's wife