I loooove this recipe! It’s hearty, rich, and unbelievably flavorful. The best part is, the slow cooker does most of the work, making it a great recipe for our meal prepping!
Chunks of beef or venison are simmered all day with beef broth, mushrooms, and a packet of onion soup mix in a crock pot. Then, just before serving over egg noodles or white rice, sour cream and cream of mushroom soup are added. Depending on how thick you want the mixture, you may want to drain off some of the liquid before adding the sour cream and soup. This serves 6-8 people. It is just as good as leftovers the next day. Too good!
Ingredients:
2 lb. beef stew meat or Venison (back strap or round steak)
1 – can beef broth
1 – packet Lipton’s Onion Soup Mix
1 cup sliced mushrooms (optional)
1 – can cream of mushroom soup
1 cup sour cream
Egg noodles or white rice
½ tsp salt
1 tsp pepper
Instructions:
Add the meat, broth, onion soup mix, mushrooms (optional), salt, and pepper to a 6-quart oval crockpot. Stir well.
Cover and cook on low for 8-9 hours, or high 4-5 hours until meat is tender.
Add the sour cream and cream of mushroom soup to the crockpot. It will be hot enough to heat the sour cream and soup without having to heat any longer.
Cook the egg noodles or white rice according to their package directions.
Serve the meat mixture over the egg noodles or white rice.