Serving size: 4 adults
Total cook time: 6 hours
Ingredients
2 lbs HBK Beef Round Steak
1 tbsp olive oil
1 oz package of onion soup mix
1 cup water
1 can of cream of mushroom soup
1/2 cup sour cream
Egg noodles
1 cup beef broth (optional, see recipe notes)
Let's get cooking!
Pat dry each side of the steak and cut into bite-size pieces.
Add oil to a pan and heat to medium. Add the steak to the pan and cook until lightly browned.
Once the steak is mostly cooked, about 5 minutes, move the meat to the crockpot. Add in the onion soup mix, water, cream of mushroom soup, and sour cream. Mix all ingredients.
Turn the crockpot to low for 6 hours or to high for three hours. The meat should be tender when finished cooking.
I added the uncooked egg noodles into the crockpot mixture 30 minutes before serving. If the noodles are not submerged in the crockpot mixture, add 1 cup of beef broth or water here.
You could also prepare the noodles separately, following the instructions on the bag.
Serve and enjoy!
This recipe pairs well with:
Throw in broccoli, corn, or peas to add some vegetables
Serve over mashed potatoes instead of egg noodles
Dinner rolls
