1 1/2 pounds beef round steak (up to 2 lbs) -- 1/2 inch thick

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 medium onion -- chopped

1 clove garlic -- minced

2 large green or red bell peppers -- cut in 1/2" strips

1 16 oz can whole tomatoes

1 tablespoon beef flavor base (paste or granules)

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

cooked rice

serves 4.

Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with s teak strips to coat thoroughly. Add to Crock-Pot with onion, garlic and half o f bell pepper strips; stir.

Combine tomatoes with beef base, soy sauce, and Worcestershire sauce. Pour int Crock-Pot, moistening meat well. cover and cook on Low for 8 to 10 hours.

One hour before serving, turn on High and stir in remaining green pepper strips . If thickened gravy is desired, make a smooth paste of 3 tablespoons flour an d 3 tablespoons water; stir into Crock-Pot. Cover and cook until thickened. S erve gravy with Pepper Steak over hot fluffy rice.