1½ lbs. pork steak, 1/2-inch thick, cut into strips
2 T. oil
1 large onion, sliced
1 small green pepper, cut into strips
1 4-oz. can mushrooms, drained
1 8-oz. can tomato sauce
3 T. brown sugar
1½ T. vinegar
1½ T. salt
2 T. worcestershire or soy sauce
Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towels. Place pork strips and all the remaining ingredients into a crock pot. Cover and cook on low 6 to 8 hours. Serve over hot, fluffy rice. Serves 4.
Mary Lauhoff, Cheboygan
