Another great meal!
Ingredients:
2lbs. Beef sirloin tips
1 8oz. package of fresh sliced mushrooms (I bought whole and sliced myself)
1 cup Diced of diced onions (I was feeling lazy so I used frozen)
2 stalks of Celery minced (Lazy once again so I Ninja'd the Celery and Garlic together)
5-6 cloves of Garlic minced
1/4tsp. Rosemary
1/4tsp. Thyme
1tsp. Black Pepper
1tsp. Onion Salt
1tbsp. dried Parsley
1 Bay Leaf
1 14oz. can Beef broth
2tbsps. of Worcestershire sauce
1 cup of Sour cream
2tbsps. of spicy brown Mustard
1 can of Cream of Mushroom soup
1/4 cup of Flour
1/4 cup of Water
8 oz. of dry Egg Noodles
Directions:
Pour the beef broth in the crock pot and then add the Rosemary, Thyme, Pepper, Salt, Parsley and Worcestershire and mix well. Add the onions, celery and mushrooms and mix well again then add the beef and mix. Place the Bay leaf on top and let cook on low for 8 hours. Be sure not to life the lid as this will cause you to have to add about 20 minutes for every time you open the crock pot.
After the 8 hours turn the crock pot on high and cook your egg noodles *Al-Dente* be absolutely sure not to overcook the noodles*** otherwise it'll end up all doughy.
In a medium bowl mix together the mushroom soup, mustard, sour cream, water, flour and one cup of the juice out of the crock pot. Mix this all together and stir into the crock pot till well blended.
Cook on high for 15-20 minutes or until thick and bubbly. Mix the noodles into the crock pot, serve and ENJOY!
I served with Fresh jumbo Brussels Sprouts, glazed baby carrots and Garlic bread.
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