Carol’s Swiss Steak

1 round steak, cut into serving size pieces

2 tablespoons butter

3 cans Cream of Mushroom soup

In large skillet, brown meat on both sides in butter.  Place meat in slow cooker.   Stir soup into drippings in skillet.  Pour over meat in slow cooker.  Cook for 8 hours and serve with mashed potatoes.

Note: If there are leftovers, make stroganoff.  Cut meat into bite size pieces.  Add 1/2 – 1 cup sour cream to gravy with canned or sautéed mushrooms.  Add a couple tablespoons dry red wine if desired.  Heat through (don’t boil!)  Serve over hot noodles or rice.