2 teaspoons oil
1 1/2 pounds boneless beef top round steak,
    trimmed of fat, cut into 5 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into bite-size strips
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup thick and chunky salsa

Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper.

Place steak in skillet, and cook 4-6 minutes or until well browned, turning once. Transfer steak to a 4- to 6-quart crock pot. Top with onion and bell pepper.

In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak.

Cover; cook on LOW for 8-10 hours.

Remove steak pieces from crock pot; place on serving platter. Stir sauce well and serve with steak.

Serves 5.

Per serving: cal 260, fat 11g, sat fat 3g, chol 70mg, carb 10g, fib 1g, prot 30g

6 WW points