Ingredients
1/4 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper2 pounds boneless beef round steak, cut into serving-size pieces6 teaspoons canola oil, divided1 medium onion, thinly sliced1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 teaspoon dried oregano1/4 teaspoon dried thyme
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown meat on both sides in 4 teaspoons oil. Place in a 5-qt. slow cooker.
In the same skillet, saute onion in remaining oil until lightly browned; place over beef. Combine the soup, oregano and thyme; pour over onion. Cover and cook on low for 7-8 hours or until meat is tender.
