Thursday, January 13, 2011

Creamy Swiss Steak

3/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
2 pounds boneless beef round steak, cut into serving size portions
2 T butter
1/2 cup chopped onion
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 cup water
Hot cooked noodles (I use egg noodles)

In a shallow bowl, combine the flour, salt, and pepper; dredge beef. In a large skillet, brown beef in butter on both sides. Place into your slow cooker; top with onion.

Combine soup and water. Pour over onion. Cover and cook on low for 8-9 hours or until meat is tender. Serve with noodles. It is soooo delish!!

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