1 1/2 lb. beef shoulder steak
1 envelope dry onion soup mix
1 can cream mushroom soup
1 can low soduim chicken or beef broth
16 oz. cooked egg noodles
8 oz. sour cream
Place meat in bottom of crock pot. Sprinkle with dry soup and spread mushroom soup over the top. Cook on low for about 4 hours until meat is done. Open and add broth. Break up meat and cook for another hour. Cook egg noodles, drain and add to meat sauce. Stir in sour cream.
3 comments:
Okay I'm claiming this one as my own because I combined a few recipes and what I could find in my pantry to make this. The second time I added the sour cream, I have no idea what classifies a dish as stroganoff, but that's what I'm calling it. I also decided on low sodium because it was too salty the first time.
You can let it simmer longer once you add the stock, but you need to keep an eye on it when it is just the meat so it doesn't dry out.
Served to Elena, Skylar and Gary and they all went back for seconds.
It looks good. I could see adding a few green pepper slices to add color, and a little flavor, but then, I have frozen green pepper slices in my freezer,so...
That's a good idea Mom. I'd love that, but Gary not so much.
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