Another keeper! This was a great dish served over white rice. (I did the Minute Rice in the microwave for 10 minutes, and it was perfect.)
1 boneless beef round steak (1 1/2 pounds), cut into 4 pieces
1/4 cup all-purpose flour
1 tsp black pepper
1/2 tsp salt
1 tbs vegetable oil
1 can cream of mushroom soup
3/4 cup of water
1 medium onion, quartered
1 can (4 ounces) mushrooms, drained
1/4 cup milk
1 package dry onion soup mix
1 bay leaf
Seasonings, to taste: salt, pepper, ground sage, dried thyme
1. Place steak in a large resealable plastic bag. Close bag and pound meat with mallet to tenderize the steak. Combine flour, 1 teaspoon pepper, and 1/2 teaspoon of salt in a small bowl. Add to bag with steaks. Shake to coat meat evenly.
2. Heat oil in large skillet over medium-high heat until hot. Remove steak from bag and shake off extra flour. Add steak to skillet and brown both sides. Transfer steak and pan juices to the crock pot.
3. Add canned soup, water, onion, mushrooms, milk, dry soup mix, bay leaf, and seasonings to crock pot. Mix well. Cover and cook on low 5-6 hours or until steak is tender.