Peppered Beef Tips with Bell Peppers and Egg Noodles

Ingredients:

3 tablespoons Vegetable Oil
1 Onion, chopped
2 lbs cubed Beef Stew Meat
2 cups Water
1/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
2 teaspoons Garlic Powder
1 teaspoon Salt
1 teaspoon Fresh Ground Black Pepper
1 (.75 ounce) pack of Dry Brown Gravy Mix
1 cup Water

1 package Egg Noodles

3 tablespoon Vegetable Oil
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper


Directions:

1. In a large skillet heat oil over high heat. Saute onion until almost translucent.
2. Add beef and cook on high until meat is browned on all sides (about 3-5 minutes).
3. Pour 2 cups water, soy sauce, Worcestershire sauce in skillet. Stir in garlic powder, sat and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 - 2 hours.
4. Combine gravy mix and 1 cup water. Mix thoroughly and stir into meat mixture. Bring to a boil stirring frequently until sauce has thickened.
5. Cook egg noodles to directions on package.
6. In a large skillet heat oil over high heat. Slice bell peppers and saute till soft.

Serve Pepper Beef Tips with sauce over noodles and top with Bell Peppers.
Enjoy. Serves about 6

CROCK POT CHICKEN AND STUFFING

Ingredients:
1/2cup Flour
3/4teaspoon Black Pepper
1/2tablespoon Garlic Powder
4 to 6 Boneless Skinless Chicken Breast Halves
1/4cup Butter
2 cans (10 3/4ounces each) Condensed Cream of Mushroon Soup, Undiluted
1/2cup Water
1 Package (12 ounces) Seasoned Stuffing Mix

Directions:
1. Combine flour, pepper, garlic in large zip lock bag add chicken and seal bag. Toss to coat chicken  in flour  mixture. Heat butter in large skillet over medium-low heat. Brown both sides of chicken in butter. Place chicken in slow cooker.

2. Mix together soup and water in a bowl: pour over soup mix over top of chicken. Floow package directions for stuffing, decreasing liquid by half. Add stuffing to slow cooker over chicken. Cover and cook on HIGH 3 to 4 hours.

Forgot to take a pic, thank you food.com for the picture. haha