Slow Cooker Pepper Steak

Slow Cooker Pepper Steak 6 to 8 pepper steaks 1 large can mushroom soup 1 Tbsp gravy master 1 large onion, sliced in rings 1 bell pepper, cut in strips 1 c fresh or canned mushrooms 1 c flour 4 beef bouillon cubes black pepper 4 Tbsp cooking oil Roll pepper steaks in flour and pepper. Fry in cooking oil over medium heat until lightly browned. Place in crock pot, 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. Tip: You can tweak the pepperiness of the sauce to your liking by adjusting the amount of black peppercorn used.