Yield: 1 meal
|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|
|\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