| | Directions | | Trim any fatty bits from the steak and cut into four pieces. Heat oil in large skillet or frying pan. Sprinkle steak pieces with salt and pepper and cook in oil for about 5 minutes or until browned, turning once. Place in 4-6 quart slow cooker. Top with onion. Pour the soup and salsa into the pan that you fried the steak in to get all the juicy bits left behind in your sauce. Once it's all well mixed, pour over the steak in the crockpot. Cover and cook on LOW setting for 8-10 hours. Serves 4. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 1 1/2 pounds boneless beef top round steak |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 onions, chopped |
| - | | 1 can condensed cream of mushroom soup (10 ounce can) |
| - | | 1 cup chunky salsa |
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