Mushroom Pepper Steak

2 pounds boneless beef top round steak
2 cups each sliced green, sweet red and yellow peppers (1/2-inch strips)
1 can (7 ounces) mushroom stems and pieces, drained
2 medium onions, quartered and sliced
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) tomato sauce
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes

Cut steak into serving-size pieces. Place in a 5-qt. slow cooker. Add the peppers, mushrooms, onions, water, salt and pepper. Pour tomato sauce over the top. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.

Using a slotted spoon, remove beef and vegetables; keep warm. In a small bowl, combine cornstarch and cold water until smooth.

Gradually stir into cooking juices; cover and cook on high for 15 minutes or until thickened. Serve with beef, vegetables and mashed potatoes. Makes 8 servings.