Reviewed: Nov. 21, 2009

YUMMY!!!!!!!!!!!!

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Tee

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Nov. 21, 2009

we left it on warm all day and turned it on low for the last 2-3 hours. no mushy peppers and quite tasty!

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woodsie79

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: South Bend, Indiana, USA

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Reviewed: Nov. 20, 2009

This was a pretty solid recipe. Sometimes when I cook in the crock pot, every recipe tastes the same. Not true for this one.

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kim

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Reviewed: Nov. 15, 2009

Made this for a potluck, everyone loved it. Even got a call the next day for the recipe!

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KDAWKINS

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Reviewed: Nov. 13, 2009

LOVE THIS!

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Kimberly

Cooking Level: Intermediate

Home Town: Mundelein, Illinois, USA

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Reviewed: Nov. 12, 2009

I made this a few nights ago for my husband and I.. It was really good. My husband liked it so much, we didn't have -any- left overs. I agree with the poster who said to wait to add the green peppers to the end, they are much better slightly crisp, and cook VERY fast once you do add them.

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LauraR

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Reviewed: Nov. 11, 2009

This wasn't bad..didn't love it, didn't hate it..the smell was actually better then the taste. The meat came out a little hard in parts. Was just ok for me..won't make this one again.

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KIDDEYKOOD

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Reviewed: Nov. 10, 2009

Very good. Increased water reduced soy sauce added Worcestershire Sauce & left out tomatoes.

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JmL

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Reviewed: Nov. 8, 2009

AMAZING! I LOVED IT! MY HUSBAND LOVED IT! THANK YOU!!

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Paigeokk

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Reviewed: Nov. 8, 2009

I really enjoyed this. But my husband thought it was bland. I thought it was a healthy alternative in comparison to others that I've tried that is mostly a gravy. I liked this alot...because of the mix of flavors, Also please note, this dish is even better the second day after a night marinating in the fridge!!!

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Rachael

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 7, 2009

Pretty good recipe. I cut the high quality sirloin I bought from the butcher to about 1 inch but next time I'll slice it even thinner to achieve a less chewy/dry meat. I cooked mine on high but I think a longer, lower cooking temperature would also help with the texture of the beef.

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Mary Callan

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

This recipe was awesome! The only changes I made was add a little more salt and pepper... If you are serving more than 4 hungry people I would double this recipe.. I will make this one again and again!!!

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Holly Marie

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Reviewed: Nov. 6, 2009

added peppers and some mushrooms 1/2 hour before finish, left out salt, added fresh garlic and sambal for a kick.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Nov. 6, 2009

I did not use the tomatoes and it still turned out great

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Jessica

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Reviewed: Nov. 5, 2009

This was very good. Very easy to make with a slow cooker. Next day we made beef wratp with flour tortillas. Yummy

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Joan

Cooking Level: Expert

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Reviewed: Nov. 5, 2009

As if this one needs another review... it was wonderfu! Quick, easy and delicious. The only thing I did different was to also add a little pepper to the meat and seasoned the meat during the browning stage- gave the meat more flavor.

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samantha

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 4, 2009

This was so good. I added a can of mushrooms but cooked according to the recipe. Yummy!

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Becca Coffelt

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

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Reviewed: Nov. 3, 2009

EASY, delicious, and everyone loved it - the three things I need to make sure I make something again, and will definitely make again. Just threw ingredients into crock pot bowl before bed and stuck in the fridge, then took it out & turned onto Low for 8 hours and voila! Served over mix of brown & white rice and everyone's asking for it to be a mainstay. Healthy & awesome - thanks!

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