This soup was wonderful. I bought a large "discount" pack of sirloin steak and a large pkg. of egg noodles and used them for both this recipe, then later in the week for Beef Stroganoff.
hands-on time 15 minutes * total time 8hrs 45 minutes * makes 6 servings (the leftovers were wonderful!)
2 lbs sirloin steak cut into thin strips or 1" cubes
1/4 c. all purpose flour
1/2 t. salt
1/2 t. coarsely ground pepper
2 T canola oil (I used olive oil)
1 (1oz) envelope dry onion soup mix
4 cups beef broth (I made my own with bullion cubes)
1 T. tomato paste (save the rest for the stroganoff later in the week)
1 T Worcestershire sauce
2 c. uncooked wide egg noodles.
1. Combine first 4 ingredients in a large zip top plastic freezer bag and shake to coat beef.
2. Saute beef in hot oil in a large skillet over medium-high heat 6 minutes or until browned. Place in a 4 qt slow cooker. Sprinkle onion soup mix over beef. Whisk together beef broth, tomato paste, and Worcestershire; pour over beef. Cover and cook on LOW 8 hours or until beef is tender.
3. Add noodles to slow cooker; cover and cook 30 minutes or until noodles are done.
I served with a caesar salad and french bread.
Enjoy! - Rita
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