NOTES:
• We had this for Sunday lunch but it would make a great weeknight dinner too! I cooked it in my oven but this would also cook well in your slow-cooker (instructions below).
• Recipe modified from Taste of Home.
INGREDIENTS
• 1-2 lbs boneless beef round steaks (depending on size of family)
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp canola or vegetable oil
• 1 10 3/4 –oz can of cream of mushroom soup
• 1 ½ c. water
• 1 c. chopped celery
• 1 c. chopped sweet red pepper
• ½ c. chopped onion
• ¼ tsp chopped fresh thyme (optional)
• 6-12 small red potatoes (depending on size of family)
DIRECTIONS
1. Sprinkle meat with salt and pepper.
2. Heat oil in a large pot and brown meat on all sides. Remove and then in the same pot, stir the soup, water, celery, red pepper, onion, and thyme together.
3. Bring a pot of cold water with potatoes in them to a boil. Boil for 5 minutes or until just slightly tender.
4. If oven cooking, place meat in a greased rectangular, square, or circular casserole dish and pour soup mixture over top. Add potatoes to casserole dish and cover with foil. Bake at 350 degrees 2-ish hours or until potatoes are tender.
5. If slow-cooking, please meat in the bottom of your greased slow-cooker and pour soup mixture over top. Add potatoes. Cover slow-cooker and cook on low 4+ hours.
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