1-2 tablespoons light olive oil
2 pounds round steak, trimmed of fat and cut into 3 inch slices
1 medium onion, chopped
1 red pepper, sliced into thin strips
1/3 cup soy sauce
2 teaspoons minced garlic (jar)
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon brown sugar
1 can diced tomatoes with juice
1 can beef consomme or
a scant 2 cups hot water with 2 teaspoons beef granules
  • In a large skillet heat olive oil
  • When hot, brown the beef slices, drain and transfer to the slow cooker
  • In the same pan combine the consomme, onions, tomatoes and juice, brown sugar, salt, pepper, garlic and soy sauce.
  • Bring to a slow boil.
  • Pour over beef.
  • Cover and cook on high for 1 hour
  • Reduce the heat to low and cook 3-4 hours until beef is tender
  • Add the red pepper
  • Cook 1 more hour
  • Return heat to high
  • Using a large pasta claw remove the meat and peppers to serving bowl
  • Add Roux
  • Stir into the gravy and cook until desired thickness
  • Pour over meat in serving bowl and toss to coat
  • Serve over white rice or noodles

aprons 3

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