3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2-1/2 pounds round steak
1 to 2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
1-1/3 cups water
1 cup sliced celery, optional
1 cup red or green pepper, optional
1/2 cup chopped onion
1 to 3 teaspoons beef bouillon granules
1/2 teaspoon minced garlic
1. In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving - size pieces; dredge in flour mixture.
2. In a large skillet, brown steak in butter. Transfer to a 3-qt slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.
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