I got a really good deal on some steak tips, and thought I’d try out this recipe.
2 lbs steak tips or stewing beef, cubed
1 (10-3/4 oz) can cream of mushroom soup
1 (1-1/4 oz) envelope dry onion soup mix
1 (12 oz) jar beef gravy
3/4 cup beef broth
1/2 medium onion, chopped
12 oz wide egg noodles
First, put liner in the slow cooker to save on the cleanup. Then, add the beef.
Next, combine mushroom soup, onion soup mix, gravy, and onions in a bowl, and mix until well blended. Make sure to stir in the beef broth rather than just pour it over the top.
You’re almost there! Next, pour the mixture over gravy, cover, and cook on low for 5-6 hours, or on high for 3-4 hours.
Finally, cook the egg noodles according to the directions on the package, and spoon the beef mixture over hot noodles and serve.
We decided to have a blueberry muffin with ours. This recipe is the bomb! The steak just melted in your mouth, and the gravy was delicious! The only thing I might change next time is I might add some flour to the gravy mixture to thicken it up a bit, as it was a little soupier than I prefer. The flavor, however, was amazing!
Lastly, a pro tip from a previous recipe: You can save this using tupperware or ziplocks for later. It’s delicious as leftovers.