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
- 2 cans cream of mushroom soup , 10.75 ounce
- 1 package sliced fresh mushrooms , 8 ounce
- 0.5 cups butter
- 1 small onion , chopped
- 3 pounds beef tips , cut into bite-size pieces
- 1 package wide egg noodles , 8 ounce
Instructions
-
1
Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
-
2
Cook for 8 hours on Low.
-
3
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.
-
4
Serve beef tips and sauce over cooked egg noodles.
Nutrition Facts
Per serving
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