Creamy Tomato & Mushroom Sauced Round Steak

• 2 medium onions, thinly sliced
• 2 tablespoons Land O Lakes Butter
• 2 pounds boneless beef round steak, cut into 6 pieces
• 3/4 cup canned diced pasta ready tomatoes
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic salt
• 1/4 cup all-purpose flour
• 1/4 cup cold water
• Hot cooked noodles, if desired

1. Place onions in bottom of slow cooker.
2. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef.
3. Cook over medium-high heat, turning once, 3-5 minutes or until browned.
4. Place beef in slow cooker.
5. Repeat with remaining butter and beef.
6. Combine tomatoes, soup, marjoram, pepper and garlic salt in bowl.
7. Pour tomato mixture over beef in slow cooker.
8. Cover; cook on Low heat setting 8-10 hours, or on High heat setting 4 hours or until meat is tender.
9. Increase heat setting to High 20 minutes before serving.
10. Combine flour and cold water in bowl.
11. Stir flour mixture into beef mixture.
12. Cover; continue cooking 20 minutes or until juices are thickened.
13. Spoon beef mixture over hot cooked noodles, if desired.

onions, butter, boneless beef, pasta ready tomatoes, condensed cream, marjoram leaves, pepper, garlic salt, allpurpose, cold water, noodles

Taken from www.landolakes.com/recipe/905/creamy-tomato-mushroom-sauced-round-steak (may not work)