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Salsa Swiss Steak*

Prep Time: 20 minutes
Total Time: 10 hours, 20 minutes

2 tsp oil
1 1/2 lb boneless beef top round steak, trimmed of fat, cut into 5 pieces
1/2 tsp salt
1/4 tsp pepper
1 medium onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into bite-sized strips
1 (10 3/4-oz) can condensed cream of mushroom soup
3/4 cup chunky salsa

Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4-6 minutes or until well-browned, turning once.

Transfer steak to 4 to 6-quart slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak.

Cover; cook on low setting for 8-10 hours.

Remove steak pieces from slow cooker; place on serving platter. Stir sauce well. Serve sauce with steak.

Makes 5 servings. Per serving: 260 calories, 11 g fat

Pillsbury Slow Cooker Recipes booklet