Royal Roundsteak

Royal Roundsteak

1-2 lbs roundsteak or stew meat cubes
1-2 Tbsp oil
1 envelope dry onion soup mix
2 cans cream of mushroom soup
Hot cooked rice or egg noodles

Trim roundsteak and cut into cubes (you can partially freeze the meat to make it easier to cut).
Heal oil in large skillet over medium-high heat.  Brown meat on all sides.
Combine dry soup mix and canned soup in mixing bowl.  Pour into slow-cooker.  Add browned meat.  Cover, cook on High 6-7 hours.
Serve over rice or egg noodles.

(Crock-Pot 5 or less)