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Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.

TWISTED PEPPER STEAK IN GRAVY
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
Roux

• 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

WHITE CAKE & CHOCOLATE BUTTERCREAM ICING
1/4 cup Crisco
1/4 cup softened butter
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 +/- tablespoons milk

• With a hand mixer mix together the crisco and softened butter
• Add the vanilla extract and beat smooth
• Gradually add the sugar, adding the 1st tablespoon of milk midway
• After adding all sugar beat until creamy adding a dash more milk if necessary