Was in a hurry one day and threw this all together in the slow cooker. When I got home I was so surprised because it tastes like beef stroganoff made the hard way. So much simpler. I love this on a big piece of butter bread like an open-faced stroganoff sandwich.
- 2 (10.75 ounce) cans cream of mushroom soup
- 1 (8 ounce) package sliced fresh mushrooms (Optional)
- ½ cup butter
- 1 small onion, chopped
- 3 pounds beef tips, cut into bite-size pieces
- 1 (8 ounce) package wide egg noodles
Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
Cook for 8 hours on Low.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Serve beef tips and sauce over cooked egg noodles.
Preparation time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Servings: 6 – Yield: 6 servings