2 lbs boneless beef round steak, cut into serving-size portions
2 Tbsp butter
1/2 cup chopped onion (WIC food)
2 cans cream of mushroom soup
1 cup water
hot cooked noodles
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown beef in butter on both sides. Transfer to a 3qt slow cooker; top with onion. Combine soup and water; pour over onion. Cover and cook on low for 8-10 hours or until meat is tender. Serve with noodles.
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