Reviewed: Mar. 22, 2009

In reading through the recipe today before preparing it, it called for using 1/4 cup HOT WATER and 1 bouillon cube. I highly recommend using COLD WATER and add bouillon granules instead simply because when adding the cornstarch to the HOT mixture will become clumpy and not dissolve properly.

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DairyQueen

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

Excellent. The only thing I added was I also seasoned with Tony's. (I season almost everything with it) I did put the onion & bell pepper in at the begining and they were very cooked down with no crunch to them and that is just the way I like it. I will be making this recipe again. Delicious & Easy.

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Texas Tammy

Cooking Level: Intermediate

Living In: West Columbia, Texas, USA

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Reviewed: Mar. 16, 2009

I added the peppers an hour before done and they were cooked perfectly....as for the taste of the whole meal....very, very bland!! I would not make this again.

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designermommy

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

Wasn't my favorite. The peppers were really mushy - I'd definately wait until the end to put those in. The flavor was fine but nothing special to me.

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MARNE_BUZZELL

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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Reviewed: Mar. 11, 2009

This recipe was easy-to-make, and turned out great. I served it over a bed of wild rice, and had to substitute a different cut of meat, but it was still a great dinner.

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JMizzle

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Reviewed: Mar. 11, 2009

my husband love this recipe we have it at least once a month b.jefferson montgomery,AL

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brookey24

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Mar. 9, 2009

Great recipe everyone had 2 servings and the small amount of leftover was great the next day.

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bev

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Reviewed: Mar. 9, 2009

I loved this recipe. I am not a bell pepper fan but it didn't matter. I used one red bell and one green bell and followed a previous poster's advice of adding it about an hour before I served the dish. It may be a little too sweet for some people, but it was A+ with me.

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crazycat80

Cooking Level: Intermediate

Home Town: Bethany, Missouri, USA

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Reviewed: Mar. 7, 2009

My husband and 5-year-old request this recipe often. I like my peppers to have a little crunch so I cook this recipe on low for the suggested amount of time but don't add the peppers until 1/4-1/2 way through the cooking.

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Mar. 6, 2009

I tossed my steak in seasoned flour prior to putting them in the crock pot, which helped thicken it a bit. I also used beef base (soup base) instead of bouillion it gave a rich taste to it. This is a keeper!

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luvmy3sons

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Reviewed: Mar. 5, 2009

I have made this recipe SO many times for dinner parties, I followed the recipe exactly (except I also didn't add my peppers (capsicum) until the last hour). It's a great dish to have when you want to prepare in advance so that you can enjoy time with your guests before dinner instead off fluffing around the kitchen, I usually team it up with a Morrocan Chicken dish and when I had a lot of guests I also made sweet and Sour Meatballs, all this in slow cookers and rice in the rice cooker, my kitchen was tidy and I was relaxed.

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grechelselle

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Reviewed: Mar. 4, 2009

This was amazing! I used round stead and doubled the sauce recipe as suggested. I also used 1 can of diced tomatoes with basil, garlic and oregano..(did not have stewed tomatoes) the flavors were wonderful...Served with rice...thanks for this one..

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Mar. 2, 2009

Absolutely fantastic. I served ours over home-made mashed potatoes. Simply perfect.

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Tonya

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

This is so awesome and easy! I added the peppers only 45 minutes before serving, because I like the fresher,crisp taste...but other than that followed the recipe verbatim.

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Melissa

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Reviewed: Feb. 28, 2009

i sliced the onions and peppers. this was really good. my kids even ate it, and usually won't even try it if it has veggies mixed in (they are 5,4,2). i served over rice.

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SHAWNNA

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Feb. 27, 2009

Very good recipe! My husband isn't a big fan of peppers and he enjoyed it very much. The steak was very tender and flavorful. The veggies were a little mushy but I didn't have the opportunity to put them in an hour before done cooking like some reviews suggested. I used 4 peppers (2 red, 2 green) and a whole onion but decided NOT to double the juices and it turned out great. Poured over a bed of rice. Will for sure make this again.

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 25, 2009

good dish and easy to prepare for moms on the go.

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Explorer

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Feb. 22, 2009

I didn't have any peppers, but needed to use up some sirloin steak. I sauted the beef with the onions and 1 tbsp. of garlic. I also added 1 tsp. thyme, 1 tbsp. worchestershire two shakes of pepper flakes and two tsps. of brown sugar instead of the white to the liquid. One hour before it was ready, I added 1 1/2 c. quartered fresh mushrooms and served over rice with mixed veggies and my 11 yr. old twins had three helpings....no small feat in my household.

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