1 1/2 to 2 lb. beef round steak, about 1 1/2 inch thick
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 med. onion, chopped
1 sm. clove garlic, minced
2 lg. green or red peppers, seeded and cut into 1/2-inch strips
1 (16 oz.) can whole tomatoes
1 tbsp. beef flavor base (paste or granules)
1 tbsp. soy sauce
2 tsp. Worcestershire sauce
Fluffy rice

Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to crock-pot with onion, garlic and half of pepper strips; stir.

Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into crock-pot, moistening meat well. Cover and cook on low setting for 8 to 10 hours.

One hour before serving, turn to High setting 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 crock-pot. Cover and cook until thickened. Serve gravy with pepper steak over hot fluffy rice. Yield: 4 servings.