This recipe is another from the little cookbook that came with my first crock-pot back in the 1970s.
1 1/2 lbs pork steak, 1/2-inch thick, cut into strips
2 tbsp oil
1 large onion, sliced
1 small green pepper, cut into strips
1 can (4-oz) mushrooms, drained
3/4 cup evaporated milk
1 can (8-oz) tomato sauce
3 tbsp brown sugar
1 1/2 tbsp vinegar
1 1/2 tsp salt
2 tsp Worcestershire sauce
Brown pork strips in oil in a skillet to remove excess fat. Drain on double paper towels. Place strips into crockpot along with the remaining ingredients.
Cover pot and cook on low for 6 to 8 hours or on high for 4 hours.
Serve over hot fluffy rice.
2 tbsp oil
1 large onion, sliced
1 small green pepper, cut into strips
1 can (4-oz) mushrooms, drained
3/4 cup evaporated milk
1 can (8-oz) tomato sauce
3 tbsp brown sugar
1 1/2 tbsp vinegar
1 1/2 tsp salt
2 tsp Worcestershire sauce
Brown pork strips in oil in a skillet to remove excess fat. Drain on double paper towels. Place strips into crockpot along with the remaining ingredients.
Cover pot and cook on low for 6 to 8 hours or on high for 4 hours.
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