Melt-In-Your-Mouth Slow Cooker Beef Stroganoff Shortcut

 

Ingredients

• 2 lbs Beef stew meat (or chuck roast cut into bite-sized cubes)

• 2 cans (10.5 oz each) Cream of Mushroom soup (or one can of Cream of Mushroom and one can of French Onion soup for extra depth)

• 1 packet Dry Onion Soup Mix (like Lipton)

• 1 bag (12 oz) Wide egg noodles (cooked and drained just before serving)

• From the pantry: ½ cup beef broth or water, and a dash of black pepper.

Instructions

1. The Meat Base: Place the raw beef stew meat directly into the bottom of the slow cooker.

2. The Gravy Pour: In a bowl, whisk together the two cans of cream soup, the dry onion soup mix, and ½ cup of beef broth. Pour this thick mixture completely over the beef.

3. Low and Slow: Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 hours). This slow breakdown is what makes the cheap beef completely fall apart with a fork.

4. The Noodle Toss: About 20 minutes before serving, boil your egg noodles on the stove and drain them. Toss the hot, silky noodles directly into the crockpot gravy, stirring gently so they soak up the rich brown sauce just like in