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Creamy Tomato & Mushroom Sauced Round Steak
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Creamy Tomato & Mushroom Sauced Round Steak Image

Creamy Tomato & Mushroom Sauced Round Steak

This tender, home-style steak and noodle dish made in a slow cooker is a family favorite.

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15 min
Prep Time
08 hrs 35 min
Total Time
6
servings

Ingredients

2 medium onions, thinly sliced

2 tablespoons Land O Lakes® Butter

2 pounds boneless beef round steak, cut into 6 pieces

3/4 cup canned diced tomatoes, with basil, garlic and oregano

1 (10.75-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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    Increase heat setting to High 20 minutes before serving.

  4. STEP 4

    Combine flour and cold water in bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.

  5. STEP 5

    Spoon beef mixture over hot cooked noodles, if desired.

Tip #1

- 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.

Nutrition (1 serving without noodles)

290 Calories
10 Fat (g)
90 Cholesterol (mg)
570 Sodium (mg)
12 Carbohydrates (g)
2 Dietary Fiber
36 Protein (g)
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