Beef Tips with Noodles

14 Nov

This is a crock pot recipe that always turns out well.  The whole family likes this one, even those family members that don’t like mushrooms.  You can easily dip out just the meat and leave the mushrooms behind for those that like them.  I wouldn’t recommend omitting the mushrooms entirely since they are needed to flavor the dish and provide much of the sauce.  All you have to do before you eat is to cook the egg noodles, which don’t take much time at all.  This is the meal we had on the first day back to school.  It was such a treat to come home to supper that was basically ready after a busy first day back. 

 I often fix these beef tips in one crock pot, and a potato recipe in another crock pot for a complete meal that’s ready when we get home in the afternoons.  (that recipe is included in another post)

2 lbs. stew meat  (buy the super-trim for this recipe, because it has very little fat and is cut in smaller pieces)

2 cups fresh mushrooms, sliced (you can buy these already sliced in a 16 oz. pkg. which is 2 cups, it saves time in the morning when you are trying to get this in the crock pot and out the door!)

1 (10 ¾ oz. can) cream of mushroom soup

1 envelope dry onion soup mix

1 cup 7-Up, other lemon-lime soda, or beef broth

Place meat and mushrooms in a slow cooker.  Use a crockpot liner if you have one, it really saves on clean up. 

  Combine mushroom soup, onion soup mix, and soda or broth and pour over meat. 

Cover and cook on low for 8 hours (or on high for 4 hours if you don’t start it until lunch time).  One thing I do for convenience, is to get this assembled the night before and refrigerate the whole thing overnight either by placing the whole crock pot in the refrigerator, or by using a crock pot liner bag and placing just the bag in the refrigerator.  It sure saves time in the morning.

When beeftips are done, serve over warm egg noodles.

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