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Prep 20min
Total10hr20min
Servings5
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Ingredients
2
teaspoons oil
1 1/2
lb. boneless beef top round steak, trimmed of fat, cut into 5 pieces
1/2
teaspoon salt
1/4
teaspoon pepper
1
medium onion, halved lengthwise, sliced
1/2
medium green bell pepper, cut into bite-sized strips
1
(10 3/4-oz.) can condensed cream of mushroom soup
3/4
cup thick & chunky salsa
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Steps
1
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.
2
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.
3
Cover; cook on low setting for 8 to 10 hours.
4
Remove steak pieces from slow cooker; place on serving platter. Stir sauce well. Serve sauce with steak.
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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 JackĀ® Mashed Potatoes and fresh or frozen green beans.
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Nutrition Facts
Serving Size:1 serving
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
70mg
23%
Sodium
950mg
40%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
4g
Protein
30g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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