1 Tbsp. olive oil- 1-1/2 lbs. boneless beef top round steak
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 onions, chopped
- 10 oz. can condensed cream of mushroom soup with roasted garlic
- 1 cup chunky salsa
Trim fat from steak and cut into four serving pieces. Heat oil in large skillet. Sprinkle steak pieces with salt and pepper and cook in the oil for about 5 minutes or until browned, turning once. Place in 4-6 quart slow cooker. Top with onion. In the same skillet, combine soup and salsa and mix well with drippings. Pour over steak in crockpot. Cover and cook on LOW setting for 8-10 hours. 4 servings
