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This is another recipe inspired by the Yeshivas Darchei Torah cookbook. The original recipe, by Zipporah Heinemann, calls for soy sauce and flour, both no-no’s for Pesach, so I adjusted. Pepper steak shrinks when it cooks, so it’s easy to make a lot of it in a crockpot. It’s a great supper choice for after a Chol Hamoed outing. Pair it with sweet potato discs or a fresh lettuce salad and/or soup and you’re set! Read more about Julie’s method for easy Pesach cooking: Pesach While You Sleep.
3 lbs (1.3 kg) pepper steak
1/4 cup Cream Malaga wine (can be omitted if you don’t have any)
2 sliced onions, or 2 cubes Gefen Frozen Sautéed Onions
1/2 cup Gefen Ketchup
1/4 cup brown sugar or Gefen Honey
1/2 cup orange juice
3–5 red or orange peppers, sliced long
Line crockpot with liner. Add pepper steak and remaining ingredients. Cook overnight on low.
Freeze in a pan lined with parchment paper for best results. Be sure to freeze the meat with the sauce, or it will dry out when reheated.
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How do you thicken the sauce? When I cook pepper steak on top of the stove I add cornstarch at the end of the cooking.
How and when would I thicken theis recipe when cooking in a crockpot?
Hi Bevy! You can add cornstarch mixed with cold water at the end of the cooking in the crock pot. It might take a drop longer to thicken since it’s not boiling in the crockpot like a rolling boil.
timing What’s the minimum amount of time this can cook for?
I think cooking overnight on low for at least 8 hours (Put it up at 10 pm and check on it at 6am if you are ambitious) should do the trick. The beauty of the slow cooker is that it doesn’t need to be so precise.
Great, thanks!