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This tender, home-style steak and noodle dish is a family favorite.
Preparation time: 15 min   Cooking time: 8 hrs  26 min  
Yield: 6 servings 
2   medium onion, 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 powder
1/4   cup all-purpose flour
1/4   cup cold water
  Hot cooked noodles, if desired

Place onions in bottom of slow cooker. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef. Cook over medium-high heat, turning once, until browned (3 to 5 minutes). Place beef in slow cooker. Repeat with remaining butter and beef.Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender.

Increase heat setting to High 20 minutes before serving. Combine flour and cold water in small bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.

To serve, spoon beef mixture over hot cooked noodles, if desired.

Recipe Tip
Place any leftovers in a freezer container with a tight-fitting lid. Label items with the date they were placed in the freezer as well as the contents. Freeze cooked meat casseroles for up to 6 months and soups and stews for up to 3 months.


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