11/2 - 2	lbs.	beef round steak, about 1/2-inch thick
1/4	c.	flour
1/2	tsp.	salt
1/8	tsp.	pepper
1	med.	onion, chopped
2	lg.	green or red peppers, seeded and cut into 1/2-inch strips
	sm.	clove garlic, minced
1	can	whole tomatoes (16 oz.)
1	tbsp.	beef flavor base (paste or granules)
1	tbsp.	soy sauce
2	tsp.	Worcestershire sauce
		fluffy rice

Cut steak into strips.  Combine1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly.  Add to Crock-Pot with onion, garlic and half of green pepper strips; stir.  Combine tomatoes with beef base, soy sauce and Worcestershire sauce.  Pour into Crock-Pot, moistening meat well.  Cover and cook on low for 8 to 10 hours.  

One hour before serving, turn on High and stir in remaining green pepper strips.  

If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into Crock-pot.  Cover and cook until thickened.  Serve gravy with Pepper Steak over hot fluffy rice.

Serves 4