Creamy Tomato and Mushroom Sauced Round Steak

Makes 6 servings
Prep Time: 15 min
Slow Cooker Time: Low 8 to 10 hrs or High 4 hrs
Cooking time: 26 min

Ingredients:

• 2 - medium onion, thinly sliced
• 2 - Tablespoons butter
• 2 - pounds boneless beef round steak, cut into 6 pieces
• 3/4 - cup canned diced pasta ready tomatoes
• 1 - can (10 3/4-ounce) condensed cream of mushroom soup
• 1/2 - teaspoon dried marjoram leaves
• 1/4 - teaspoon pepper
• 1/8 - teaspoon garlic powder
• 1/4 - cup all-purpose flour
• 1/4 - cup cold water
• Hot cooked noodles, if desired

Directions:

1. In the bottom of the slow cooker, place onions.
2. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef.
3. Cook over medium-high heat, turning once, for 3 to 5 minutes or until browned.
4. Place beef in slow cooker. Repeat with remaining butter and beef.
5. In a small bowl, combine tomatoes, soup, marjoram, pepper and garlic powder.
6. Pour tomato mixture over beef in slow cooker. Cover and cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender.
7. Increase heat setting to High 20 minutes before serving.
8. Combine flour and cold water in small bowl. Stir flour mixture into beef mixture.
9. Cover and continue cooking 20 minutes or until juices are thickened.
10. To serve, spoon beef mixture over hot cooked noodles, if desired.

Alan's Kitchen Tip: Place any leftovers in a freezer container with a tight-fitting lid. Label items with the date they were placed in the freezer as well as the contents. Freeze cooked meat casseroles for up to 6 months and soups and stews for up to 3 months.

Page 1 of 1