Mushroom Steak

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 beef top round steak (2 pounds), cut into 1-1/2-inch strips
• 2 cups sliced fresh mushrooms
• 1 small onion, cut into thin wedges
• 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
• 1/4 cup sherry or beef broth
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Hot cooked egg noodles

1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a 3-qt. slow cooker combine the mushrooms, onion and beef. Combine the soup, sherry, oregano, thyme and remaining pepper; pour over top. Cover and cook on low for 7-9 hours or until beef is tender. Serve with noodles.

flour, salt, pepper, beef, mushrooms, onion, condensed golden mushroom soup, sherry, oregano, thyme, egg noodles

Taken from www.tasteofhome.com/recipes/mushroom-steak/ (may not work)