Ingredients
- 1 roast (1 1/2 pounds) beef blade, cubed
- Garlic powder and pepper
- 1 can (10 3/4 ounce) condensed cream of mushroom soup, undiluted
- 1/2 cup water
- 1 tablespoon worcestershire sauce
- 1 packet dry onion soup mix (Lipton)
- 1 to 2 cups mushrooms (canned, whole or sliced, your preference)
- 1/2 cup sour cream (added in at the end of cooking)
- Cooked egg noodles or rice
How to Make
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Step 1: Season meat with garlic powder and pepper. Heat some oil in a skillet, add in meat and brown over medium-high heat.
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Step 2: Place browned meat in 4 quart crock pot. Place canned mushrooms on top of beef. Combine soup, water and soup mix and pour over mushrooms and beef.
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Step 3: Cook on low for 6-8 hours or high for 3-4 hours.
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Step 4: At end of cooking mix in sour cream. Serve with noodles or rice.
Tips & Variations
- Slow cooker
We hope you enjoy this recipe!
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