When I knew in advance I wouldn’t have time for this steak to bake one night, I let it simmer all day instead.
—SANDY PETTINGER LINCOLN, NE
PREP: 20 MIN. • COOK: 7 HOURS • MAKES: 6 SERVINGS
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 beef top round steak (2 pounds), cut into 1 1/2-inch strips
2 cups sliced fresh mushrooms
1 small onion, cut into thin wedges
1 can (10 3/4 ounces) condensed golden mushroom soup, undiluted
1/4 cup sherry or beef broth
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Hot cooked egg noodles
1. In a large resealable plastic bag, combine flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a 3-qt. slow cooker, combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles.
PER SERVING 3/4 cup (calculated without noodles) equals 265 cal., 6 g fat (2 g sat. fat), 87 mg chol., 612 mg sodium, 12 g carb., 1 g fiber, 36 g pro. Diabetic Exchanges: 5 lean meat, 1 starch.