2 medium onions, thinly sliced
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 salt
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, 3-5 minutes or until browned. Place beef in slow cooker. Repeat with remaining butter and beef.
Combine tomatoes, soup, marjoram, pepper and garlic salt in bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on Low heat setting 8-10 hours, or on High heat setting 4 hours or until meat is tender.
Increase heat setting to High 20 minutes before serving.
Combine flour and cold water in bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.
Spoon beef mixture over hot cooked noodles, if desired.
- 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 recipe for up to 3-6 months.