Come home to this Swiss beef steak recipe that is slow-cooked for dinner using vegetables, canned mushroom soup and Old El Paso® Thick 'n Chunky salsa.
lb. boneless beef top round steak, trimmed of fat, cut into 5 pieces
medium onion, halved lengthwise, sliced
medium green bell pepper, cut into bite-sized strips
(10 3/4-oz.) can condensed cream of mushroom soup
cup Old El Paso™ Thick 'n Chunky salsa
Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once.
Transfer steak to 4 to 6-quart slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak.
Cover; cook on low setting for 8 to 10 hours.
Remove steak pieces from slow cooker; place on serving platter. Stir sauce well. Serve sauce with steak.
Measure ingredients and do any slicing and chopping of ingredients the night before. In the morning, all you'll have to do is brown the steak and combine the ingredients.
The night before serving the Swiss teak recipe, chill a fruit gelatin salad. Complete the menu with Hungry Jack® Mashed Potatoes and fresh or frozen green beans.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1/2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.