bradvukich Recipe Reviews (Pg. 1) - (187225254)

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Slow-Cooker Pepper Steak

Reviewed: Apr. 18, 2013
Cooked this on low for 7 hours, meat was wonderfully tender and delicious. Followed full recipe, only substituting the hot water and boullion with 1/4 cup beef broth. Like other reviewers noted, this is not traditional Chinese Pepper Steak. In fact, the stewed tomatoes gave it a bit if an Italian flare. Also, cooking the peppers for the entire cook time does turn them to mush (but I like them that way).
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