Source: dLife

Pepper Steak with stir-fry vegetables in a tomato sauce.

Servings

2 lb top round steak, lean , cut 3/4 to 1 inch thick
1 pinch salt and pepper (or to taste)
14.5 oz Tomatoes, stewed, Mexican recipe, canned , undrained (or Cajun or Italian-style)
0.33 cup Tomato Paste, Italian style, with Italian seasoning, canned
0.5 tsp tabasco sauce
1 lb Vegetables, stir fry, pepper, frozen (yellow, green, and red peppers with onion)
1 cup Pasta, spaghetti, whole wheat, cooked (optional)

1 Remove excess fat from meat. Cut meat into serving-size pieces. Sprinkle lightly with salt and black pepper. Place meat in a 3 1/2- 4-quart slow cooker. Combine in a medium bowl undrained tomatoes, tomato paste and hot pepper sauce. Pour over meat in cooker. Top with frozen vegetables.
2 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve with hot cooked pasta (optional).

For variety, try Cajun, Mexican or Italian stewed tomatoes for a whole new dish.