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2 tsp. oil

1 1/2 lbs. boneless beef top round steak, trimmed of fat, cut into 5 pcs.

1/2 tsp. salt

1/4 tsp. pepper

1 med. onion, halved lengthwise, sliced

1/2 med. green bell pepper, cut into bite-size strips

1 (10 3/4 oz.) can condensed cream of mushroom soup

3/4 cup thick and chunky salsa

Heat oil in large skillet over med.-high heat until hot. Sprinkle steak with salt and pepper.

Place steak in skillet, cook 4-6 min. or until well browned, turning once. Transfer steak to a 4-6 qt. 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 for 8-10 hrs.

Remove steak pieces from slow cooker; place on serving platter. Stir sauce well and serve with steak. Serves 5.

Per serving: cal 260, fat 11g, sat fat 3g, chol 70mg, carb 10g, fib 1g, prot 30g

WW Points: 6 pt.
 

 




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