Beef Tips & Noodles (featured in Gooseberry patch book)

March 21, 2013

Crock Pot

3 to 4 lb. beef chuck roast,cubed
salt and pepper to taste
10-3/4 oz. can golden mushroom soup
10-3/4 oz. can cream of mushroom soup
2-1/2 c. water
.53-oz. pkg. French onion soup mix or 1 onion, chopped
2 T. all purpose flour
3 T. cold water
8-oz. container sour cream
8-oz pkg medium egg noodles, cooked

Season beef cubes with salt and pepper; place in a slow cooker. In a separate bowl, stir together soups, water and soup and soup mix or onion; add to slow cooker. Cover and cook on high setting for 6 to 7 hours, until beef is tender. In a small bowl, stir flour into water; add to slow cooker and stir gently. Cover and cook on high setting to desired gravy consistency, about 15 minutes. Just before serving, stir in sour cream. Serve beef and gravy over cooked noodles. Serves 6

Nutritions

Calories
60

Sodium
111mg
4% DV

Fat
6g
10% DV

Protein
2g
4% DV

Carbs
4g
1% DV

Fiber
1g
5% DV