Yield: 1 meal
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef round steak, cut 3/4 inch thick |
| 1 tablespoon | Cooking oil |
| 1 medium | Onion, sliced |
| 10¾ ounce | Can condensed cream of celery soup |
| ½ teaspoon | Dried oregano, crushed |
| ¼ teaspoon | Dried thyme, crushed |
| ¼ teaspoon | Pepper |
| \N \N | Hot cooked noodles |
Trim fat from round steak. Cut meat into serving-size portions. In a skillet brown meat on both sides in hot oil. Place onion in a 3½ or 4 quart crockery cooker; place meat atop onion. In a small bowl combine soup, oregano, thyme, and pepper; pour over meat.
Cover; cook on low heat setting for 10-12 hours or on high heat setting for 4-5 hours. Serve over noodles. Serves 6.
For a 5 or 6 quart crockery cooker: Use 3 pounds beef round steak, cut ¾ inch thick; 1 TBSP cooking oil; 2 medium onions, sliced; two 10 ¾ oz cans condensed cream of celery soup; 1 tsp dried oregano, crushed; ½ tsp dried thyme, crushed; ½ tsp pepper; and hot cooked noodles. Prepare as above. Makes 8-10 servings.
For 1 quart cooker: Halve all ingredients. Prepare as above. Cook for 10-12 hours. Makes 3 servings.
from Better Homes and Gardens New Crockery Cooker Cook Book posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 04-26-95