1 1/2 to 2 pounds beef round steak, about 1/2-inch thick
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped
1 small clove garlic, minced
2 large green or red bell peppers, seeded and cut into 1/2-inch strips
1 (16 ounce) can whole tomatoes
1 tablespoon beef flavor base (paste or granules)
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
Cut steak into strips.
Combine flour, salt and pepper; toss with steak strips to coat thoroughly. Add to crockpot with onion, garlic and half of green pepper strips; stir.
Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into crockpot, moistening meat well. Cover and cook on LOW for 8 to 10 hours.
One hour before serving, turn to HIGH and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into crockpot. Cover and cook until thickened.
Serve gravy with Pepper Steak over hot fluffy rice.