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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 2 lbs boneless beef top round steaks (1-1/2 inches thick)
- 1 tablespoon brown sugar
- 2 tablespoons ketchup
- 2 tablespoons chopped chipotle chiles in adobo
- 1 garlic clove, minced
- 2 Italian plum tomatoes, chopped
- 12 medium green bell pepper, cut into thin bite-sized pieces
Method
- Spoon soup into 4 to 8-quart slow cooker.
- Top with beef round steak, cutting into pieces if necessary to place in single layer.
- In small bowl, combine brown sugar, ketchup, chiles and garlic; mix well.
- Spread over beef.
- Top with tomatoes.
- Cover; cook on Low setting 8 to 9 hours.
- About 10 minutes before serving, add bell pepper.
- Cover; cook 10 minutes longer.
- To serve, remove beef from slow cooker; place on cutting board.
- Cut into serving-sized pieces.
- Serve beef with sauce from slow cooker.
