Herbed Mushroom Round Steak- Crock Pot

• 2 lbs beef steaks, round (3/4 inch thick) or 2 lbs top sirloin steaks (3/4 inch thick)
• 1 tablespoon cooking oil
• 1 medium bay leaf
• 1 medium onion, in 1/2 inch slices
• 2 cups sliced fresh mushrooms or (4 ounce) jars mushrooms
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup dry white wine
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon dried thyme, crushed
• fresh ground black pepper, to taste
• 3 cups hot cooked egg noodles
• 3 tablespoons parsley, chopped
• 1/2 cup frozen green pea (optional)

1. Trim fat from meat.
2. Cut into serving sizes, if needed.
3. In a large heavy skillet, brown beef on both sides in hot oil.
4. Lightly spray the liner of a 4-quart crocker pot with cooking spray. ,.
5. Spear one bay leaf with a toothpick (to be able to find and remove after cooking.
6. Mix soup with spices and pepper.
7. Meanwhile, place onion slices, green peas and mushrooms.in bottom of crock pot.
8. Remove beef from skillet and place in crock pot on top of veggies.
9. De-glaze pan with white wine,scrapping up meat bits.
10. Add soup mixture to skillet and whisk to blend well; pour over meat in crock pot.
11. Place speared bay leaf into mixture.
12. Cover; cook on LOW setting for 8 hours.
13. REMOVE bay leaf and toothpick.
14. Serve over cooked noodles and sprinkle with parsley.

beef, cooking oil, bay leaf, onion, mushrooms, condensed cream, white wine, oregano, thyme, fresh ground black pepper, egg noodles, parsley, frozen green pea

Taken from www.food.com/recipe/herbed-mushroom-round-steak-crock-pot-312869 (may not work)