Ingredients Jump to Instructions ↓

  1. 2 pounds boneless beef top round steak

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon pepper, divided

  4. 2 teaspoons canola oil

  5. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted

  6. 1 medium onion, chopped

  7. 1 tablespoon fat-free milk

  8. 1 teaspoon dried oregano

  9. 1/2 teaspoon dried thyme

  10. 6 cups cooked wide egg noodles Chopped celery leaves, optional

Instructions Jump to Ingredients ↑

  1. 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 with noodles. Sprinkle with celery leaves if desired. Yield: 8 servings.


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