Yum! I made this last night and it was awesome. I have had this recipe bookmarked on my computer for quite some time but for one reason or another I never would get around to it. It was so good. The meat was so tender that it fell apart when I tried to slice it. The gravy had good flavor and was a nice consistency. I threw in some potatoes and carrots after about an hour of cooking and the whole meal was cooked perfectly in about 8 hours. This made enough for dinner for tonight and a full tray for the freezer for another night. Very little effort and 2 delicious meals= a winner!
This picture really shows how tender the meat was.
Source: All Recipes
Ingredients:
2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup (I used the reduced fat kind)
1 (10.75 ounce) can condensed tomato soup (I used the reduced fat kind)
1 (1 ounce) package dry onion soup mix
Directions:
Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
** 5 points for 1 serving (1/8 of the meat and gravy)
Cover, and cook on Low for 8 to 10 hours.
This looks like an easy recipe with so little ingredients! (I've missed commenting on your blog for a bit so it's so good to have some time and catch up with all your cooking/baking! :) )
ReplyDeleteYes, this recipe was a winner. So easy and tasty. I made mash potatoes for all the gravy. My dog walked around all day with her nose in the air smelling the wonderful aroma. Thanks for the WW points.
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