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.
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.
Notes:
To make this recipe with only 1 pound (.5 kilogram) of meat, use ¼ cup ketchup, ¼ cup orange juice, and 1 tablespoon brown sugar, plus 2 tablespoons wine for added moisture.
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What is the original recipe directions & amounts if your using soy sauce & flour? And what do u omit ?
We haven't tested it with this recipe, but if you're looking for a pepper steak recipe with soy sauce and flour, you can try this one (using cornstarch instead of flour): https://www.kosher.com/recipe/classic-pepper-steak-16848/
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!