MUSHROOM BEEF AND NOODLES (CROCKPOT)
By BClover
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 CAN CONDENSED GOLDEN MUSHROOM SOUP, UNDILUTED
- 1 CAN CONDENSED BEEFY MUSHROOMSOUP, UNDILUTED
- 1 CAN FRENCH ONION SOUP, UNDILUTED
- ¼ CUP SEASONED BREAD CRUMBS
- 1/3 OF A SOUP CAN OF BURGANDY WINE
- 2 SMALL CANS OF MUSHROOMS, DRAINED
- 1 TSP EA. PEPPER AND GARLIC POWDER
- 2-3 LB BONELESS RUMP ROAST OR STEW MEAT, CUT INTO ½ IN CUBES
- 1 PKG OF EGG NOODLES COOKED
Details
Servings 8
Preparation
Step 1
PLACE Everythng except noodles IN SLOW COOKER. Stir. COVER AND COOK ON LOW FOR 8 HRS OR UNTIL MEAT IS TENDER. SERVE OVER NOODLES.
FOR LEFTOVERS, ADD SOME SOUR CREAM AND IT MAKE A GREAT BEEF STROGANOFF!!!!
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