What you need:
- 2.5 lbs round steak
- 2 (10.75 oz) cans cream of mushroom soup
- 8 oz fresh mushrooms, sliced
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 t thyme
- 2-3 T olive oil
- salt to taste
- black pepper to taste
What you do:
- Trim round steak of excess fat and cut into serving size
portions. Heat oil in a large skillet. Salt and pepper round
steak. Place steak in skillet and cook over med-high heat until
browned, about 1-2 minutes per side. Add steak to a 3.5 quart
or larger crock pot and cover with onion and mushrooms.
- In a medium bowl, combine soup, garlic and thyme and mix.
Pour soup mixture over beef. Cook, covered, for 6-8 hours on
low. Serve with mashed potatoes or egg noodles.
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