|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|
|1/8||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.
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.