Ingredients
2 1/2 lbs cube steaks
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
2 (28 ounce) cans crushed tomatoes
2 bell peppers, sliced
2 onions, medium-sliced
2 celery ribs, diced
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled cast iron skillet — no seasoning needed, excellent sear
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Enameled cast iron skillet — no seasoning needed, excellent sear
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Pour 1 cup of crushed tomatoes into bottom of the crock pot. Add 1 TBS celery, 1/4 of an onion, 1/4 of a bell pepper. Cut the cube steaks into 8 pieces. Sprinkle the salt and pepper over the cube steak. Place the cube steak in the crock pot. Add the onions and then the bell peppers on top of the meat. Pour the remaining crushed tomatoes over the top of the mixture. DO NOT STIR. Turn the crock pot on high for 6 hours. When the tomatoes, peppers, and onions have cooked down it should be done. Gently serve several meat portions to each person. Serve it on rice. Then spoon some of the sauce over the rice and meat.