Herbed Round Steak

 

2 lb. round steak, 3/4 ‘ of an inch thick

1/4 C. all-purpose flour

1/2 tsp. salt

1/8 tsp. pepper

2 T. cooking oil

1 medium onion, sliced

1 10 3/4 oz. can condensed cream of celery 1/2 tsp. dried oregano, crushed

1/4 tsp. dried thyme, crushed

1/3 C. cold water

3 T. all-purpose flour

 

Trim fat from the steak. Cut meat into six equal pieces.  Coat meat pieces in 1/4 C. flour; pound both sides with a meat mallet.  Sprinkle with salt and pepper.  In skillet brown steaks well on both sides in hot oil; drain, reserving 1 T. drippings.  Place meat in crockpot.  Cook onion slices in reserved drippings; stir in soup, oregano and thyme.  Spoon mixture over steaks in crockpot.  Cover; cook on low-heat setting for 8-10

hours. Measure 1 1/2 C. cooking liquid in saucepan. Blend in cold water slowly into 3 T. flour stir into liquid. Cook and stir until thickened and bubbly. Season to taste. Serves 6.