Herbed Mushroom Round Steak- Crock Pot

Let the crock pot do the work for a wonderful entree.The long cooking time tenderizes this cut of beef. From BHG, Crockery CookBook, with my changes. Note: If your crock pot cooks hot, please add 1/2 soup can of water into the soup mixture.

• Ready In: 8 hrs 10 mins
• Serves: 4-6

Ingredients

• 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 2 (4 ounce) jars mushrooms
• 1 (10 3/4ounce) 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)

Directions

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.