Salsa Swiss Steak

1 tablespoon oil
1 1/2 pounds boneless beef top round steak
1/2 teaspoon salt
1/4 teaspoon pepper
2 onions, sliced
1 10 ounce can condensed cream of mushroom soup
1 cup thick and chunky salsa

Trim fat from steak and cut into 5 serving pieces. Heat oil in large skillet.

Sprinkle steak pieces with salt and pepper and cook in the oil for about 5 minutes or until browned, turning once. Place in 4 to 6 quart slow cooker. Top with onion.

In the skillet where you cooked the steak, combine soup and salsa and mix well with drippings.

Pour over steak in crockpot. Cover and cook on low setting for 8 to 10 hours.

5 servings.