Source: dLife

Steak with a creamy tomato-sauce served over whole wheat pasta.

Servings

2 lb Beef, top round steak, lean, raw, 1/8" trim , cut 1 inch thick
1 pinch black pepper
1 tbsp canola oil
1 large onion , sliced and separated into rings
14.5 floz Tomatoes, diced, with juice, canned
10.75 floz cream of mushroom soup, condensed, low sodium
1 tsp Worcestershire sauce
0.12 tsp garlic powder
2 tbsp cornstarch
2 tbsp cold water , cold
9 oz Pasta, spaghetti, whole wheat, dry , cooked and drained

1 Cut meat into 6 serving-size pieces and sprinkle with pepper. In a large skillet cook meat, half at a time, in hot oil over medium heat until brown on both sides. Drain off fat.
2 Place onion in a 3 1/2- to 5-quart slow cooker. Add meat. Combine in a bowl, undrained tomatoes, mushroom soup, thyme, Worcestershire sauce, and garlic powder. Pour over mixture in cooker.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4 Move meat to a serving platter, reserving cooking liquid. Cover meat with foil to keep warm.
5 If using low-heat setting, turn to high-heat setting. For sauce, combine in a small bowl cornstarch and water. Stir into liquid in cooker. Cover and cook for 15 minutes or until thickened. Serve meat and sauce over hot cooked pasta.