Tender round steak smothered in rich creamy gravy served over hot cooked noodles; yummy comfort food!
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 pounds boneless beef round steak, cut into serving size portions
2 tablespoons butter or margarine
1/2 cup chopped onion
2 (10-3/4 oz.) cans condensed cream of mushroom soup, undiluted
1 cup water
Hot cooked noodles
1. In a shallow dish, combine flour, salt and pepper; dredge the beef.
2. In a large skillet over medium-high heat, brown beef in butter or margarine, on both sides. Transfer to a 3 quart slow cooker; top with the onion. In a medium bowl, combine the soup and water until well blended and smooth; pour over the onion.
3. Cover and cook on Low for 8 to 9 hours or until meat is tender. Serve over hot cooked noodles. Makes 8 servings.