1 bonless beef round steask (1-1/2 pounds), trimmed and cut into 4 pieces
1/4 cup flour
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon oil
1 can (10-3/4 ounces) 98% fat free cream of mushroom soup, undiluted
3/4 cup water
1 medium onion, quartered
1 can (4 ounces) mushrooms, drained
1/4 cup Carnations low fat evaporated milk
1 package (1 ounce) dry onion soup mix
1 bay leaf
Seasonings to taste: Salt, pepper, gound sage, dried thyme
Place steak in large resealable plastic bag. Close bag and pound with meat mallet ot tenderize steak. Combine flour, 1 teaspoon pepper and 1/2 teaspoon salt in small bowl; add to bag with steaks. Shake to coat meat evenly. Heat oil in large skillet over medium high heat until hot. Remove steak from bag; shake off excess flour. Add steak to skillet; brown both sides. Transfer steak and pan juices to a slow cooker. Add canned soup, water, onion, mushrooms, milk, dry soup mix, bay leaf and seasoning, to taste, to slow cooker; mix well. cover; cook on LOW 5-6 hours or until steak is tender. Remove and discard bay leaf before serving.
Not a NESTLÉ®-tested recipe.