Slow Cooker Pepper Steak

Tenderize steak and brown well in a cast iron skillet.

Layer in half of the onions, peppers, and tomatoes (liquid and all). Add the steak, then top with the rest of the onions, peppers, and tomatoes (again, with liquid).

Add water to cover (I like to deglaze the skillet and use that). Then season to taste (my measurements above are guesstimates) with beef bouillon, seasoned salt, and gravy browing (I use Kitchen Bouquet).

Cook on high for about 5 hours. The meat will break apart easily with a serving spoon. About half an hour before serving, you can also thicken the liquid a bit if you like, with 3 tablespoons cornstarch dissolved in 1/4 cup water.

I serve this over my oven rice, and then save every bit of the leftovers to make soup!