ROUND STEAK WITH HERBS

2 lbs round steak, 3/4-inch thick

1 medium onion, sliced

1 can (10 3/4-oz) condensed cream of celery soup

1/2 tsp dried oregano, crushed

1/4 tsp dried thyme, crushed

1/4 tsp black pepper

Hot cooked whole wheat pasta for serving, optional

Trim fat from steak and cut into serving-size portions. (Note: I once had a butcher in Las Vegas tell me to always cook a round steak whole then cut into serving portions before serving. He said you will have less shrinkage.)

Place the onion in the bottom of a 3 1/2 or 4-quart slow cooker. Place the meat on top of the onion.

In a small bowl, combine the soup and herbs until soup is blended. Pour mixture over the meat.

Cover and cook on low setting for 10 to 12 hours or on high setting 5 to 6 hours.

Serve with the pasta or side of your choice.

file photo, not this recipe