Was in a hurry one day and threw this all together in the slow cooker. When I got home I was so surprised because it tastes like beef stroganoff made the hard way. So much simpler. I love this on a big piece of butter bread like an open-faced stroganoff sandwich.
Ingredients
- cream of mushroom soup: 2 cans (10.75 ounce cans)
- fresh mushrooms: 1 pack (8 ounce pack, sliced, optional)
- butter: 0.5 cup
- onion: 1 piece (chopped)
- beef tips: 3 pound (cut into bite-size pieces)
- wide egg noodles: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
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Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
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Cook for 8 hours on Low.
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
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Serve beef tips and sauce over cooked egg noodles.
