Creamy Tomato & Mushroom Sauced Round Steak
2 medium onions, thinly sliced
2T butter
2 lbs boneless beef round steak, cut into 6 pieces
3/4c diced tomatoes
1 can condensed cream of mushroom soup
1/2t dried marjoram leaves
1/4t pepper
1/8t garlic powder
1/4c all purpose flour
1/4c cold water
Hot, cooked egg noodles
Place onions in bottom of slow cooker. Melt 1T of butter in 10 inch skillet until sizzling; add half of the beef. Cook over medium-high heat, turning once, until browned (3-5 minutes). Place beef in slow cooker. Repeat with remaining butter and beef.
Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on low heat setting for 8-10 hours. Increase heat setting to high for the last 20 minutes. Or on high heat setting for 4 hours or until meat is tender.
Combine flour and cold water in small bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.
Serve over hot noodles.
Simple Suppers (Land O Lakes)
