Made this for dinner tonight and it turned out really well. After slicing, browning and putting garlic on the steak, I put it in the slow cooker with the other ingredients for about 5 hours on high which allowed the meat (I used filet mignon because we always keep it in the freezer) to tenderize very nicely. As many reviewers suggested, I waited until about 45 minutes until serve time to add the peppers - I used red, orange and yellow ones. Also, I omitted the stewed tomatoes because I was going for a more meaty flavor rather than a tomato-y one. I also quadrupled the water, corn starch and beef bouillon cubes so I would have plenty of gravy. I added a splash of Worcestershire sauce per some reviewers' recommendations. When everything was cooked perfectly tender, I served it over white rice and it was very good. I think that it would turn out just as well using a less costly cut of meat (such as sirloin per the recipe). Also, I would like to figure out how to make the gravy a little more flavorful; I felt like I needed to give it a stronger flavor but I am not sure how to do so.
Was this review helpful?
2 users found this review helpful
Made this for dinner tonight and it turned out really well. After slicing, browning and...