| | 2 pounds boneless beef top round steak, cut 1 inch thick | | | 1 to 2 large red and/or green sweet peppers, seeded and cut into bite-size strips | | | 1 medium onion, sliced | | | 1 10.75-ounce can condensed cream of mushroom soup | | | 1 cup bottled salsa | | | 2 tablespoons all-purpose flour | | | 1 teaspoon dry mustard | | | Cornbread or Mashed Potatoes (optional)
| 1. Trim fat from steak. Cut steak into 6 serving-size pieces. In a 3-1/2- or 4-quart slow cooker, place steak, sweet pepper, and onion. In a medium bowl, stir together soup, salsa, flour, and mustard. Pour over steak and vegetables in slow cooker. | | | | 2.Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If desired, serve with cornbread, or mashed potatoes. Makes 6 servings. |
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