Slow Cooker
2 pounds boneless beef top round steak
1/2 teaspoon salt
1/2 teaspoon pepper, divided
2 teaspoons canola oil
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 medium onion, chopped
1 tablespoon fat-free milk
1 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cups cooked wide egg noodles
Chopped celery leaves, optional
Directions:
Cut steak into serving-size pieces; sprinkle with salt and 1/4 teaspoon pepper. In a large nonstick skillet coated with cooking spray, brown meat in oil on both sides. Transfer to a 3-qt. slow cooker.
In a small bowl, combine the soup, onion, milk, oregano, thyme and remaining pepper. Pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.
Serve over noodles. Sprinkle with celery leaves if desired. Yield: 8 servings.
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