6 Pepper steaks, (up to 8)
1 large Can mushroom soup
1 tbsp Gravy master
1 large Onion, sliced in rings
1 medium Bell pepper, cut in strips
1 cup Fresh or canned mushrooms
1 cup Flour
4 Beef bouillon cubes
1 dash Black pepper
4 tbsp Cooking oil
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Roll pepper steaks in flour and pepper. Fry in cooking oil over medium heat until lightly browned. Place in crockpot, pour soup over meat. Add the Gravy Master and bouillon cubes. Arrange vegetables on top. Sprinkle with more pepper, cook on low for 6 to 8 hours or until meat is tender. Posted to recipelu-digest Volume 01 Number 396 by James and Susan Kirkland <kirkland@gj.net> on Dec 22, 1997
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