Ingredients
3/4 cup all-purpose flour1 teaspoon pepper1/4 teaspoon salt2 to 2-1/2 pounds beef top round steak1 to 2 tablespoons butter1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1-1/3 cups water1 cup sliced celery, optional1/2 cup chopped onion1 to 3 teaspoons beef bouillon granules1/2 teaspoon minced garlic
Preparation
In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.
In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.
