Easy Slow Cooker Stroganoff |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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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. Ingredients:
2 (10.75 ounce) cans cream of mushroom soup |
1 (8 ounce) package sliced fresh mushrooms (optional) |
1/2 cup butter |
1 small onion, chopped |
3 pounds beef tips, cut into bite-size pieces |
1 (8 ounce) package wide egg noodles |
Directions:
1. Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
2. Cook for 8 hours on Low.
3. 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.
4. Serve beef tips and sauce over cooked egg noodles.
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