Smothered Steak

The Record’s “Recipe of the Week”:
Smothered Steak by Julie Helvey

1-1/2 lbs. chuck or round steak
1/3 cup flour
1 tsp. salt
1/4 tsp. black pepper
1 large onion, sliced
1 or 2 green peppers, sliced
15 oz. can tomatoes
4 oz. can mushrooms, drained (optional)
1 or 2 carrots, sliced
2 T. molasses (optional)
3 T. soy sauce
10 oz. pkg. frozen french-style green beans

Cut the steak into thin strips using a sharp knife or kitchen shears. Stir into a slow cooker with the flour, salt, & pepper. Stir well to coat the meat. Layer the remaining ingredients in the order listed above.

Place the lid on the slow cooker and cook on high for 1 hour. Turn the slow cooker down to low and cook for 8 hours or continue on high for 4-5 hours.

Serve hot over cooked rice. Refrigerate any leftovers with the rice on the bottom. Reheat in the oven or microwave. The flavors blend even more after a couple of days.