INGREDIENTS
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
lb boneless beef tip steak, cut into 1/2-inch pieces
2
cans (18 oz each) Progresso® Vegetable Classics creamy mushroom soup
2 1/2
cups uncooked wide egg noodles (4 oz)
2
tablespoons chopped fresh parsley, if desired
DIRECTIONS
1
In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2
Cover; cook on Low heat setting 5 to 7 hours.
3
Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.
High Altitude (3500-6500 ft)
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