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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 8 |
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Just a handful of ingredients and a sprinkling of spices go into this hearty dish. But although it's very simple, says Roslyn Hurst of Belmont, California, âIt's just wonderful and full of subtle and creamy flavors.â Ingredients:
2 pounds beef top round steak |
1/2 teaspoon salt |
1/2 teaspoon pepper, divided |
2 teaspoons canola oil |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted |
1 medium onion, chopped |
1 tablespoon fat-free milk |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
6 cups cooked wide egg noodles |
chopped celery leaves, optional |
Directions:
1. Cut steak into serving-size pieces; sprinkle with salt and 1/4 teaspoon pepper. In a large nonstick skillet coated with cooking spray, brown meat in oil on both sides. Transfer to a 3-qt. slow cooker.
2. In a small bowl, combine the soup, onion, milk, oregano, thyme and remaining pepper. Pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.
3. Serve with noodles. Sprinkle with celery leaves if desired. Yield: 8 servings.
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