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2		medium onion, thinly sliced
2		tablespoons LAND O LAKES® Butter
2		pounds boneless beef round steak, cut into 6 pieces
3/4		cup canned diced pasta ready tomatoes
1		(10 3/4-ounce) can condensed cream of mushroom soup
1/2		teaspoon dried marjoram leaves
1/4		teaspoon pepper
1/8		teaspoon garlic powder
1/4		cup all-purpose flour
1/4		cup cold water
		Hot cooked noodles, if desired

Place onions in bottom of slow cooker. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef. Cook over medium-high heat, turning once, until browned (3 to 5 minutes). Place beef in slow cooker. Repeat with remaining butter and beef.

Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender.

Increase heat setting to High 20 minutes before serving. Combine flour and cold water in small bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.

To serve, spoon beef mixture over hot cooked noodles, if desired.

Recipe Tip
Place any leftovers in a freezer container with a tight-fitting lid. Label items with the date they were placed in the freezer as well as the contents. Freeze cooked meat casseroles for up to 6 months and soups and stews for up to 3 months.

Ingredient Substitution Index

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