Source:
2 1/2 lbs boneless beef chuck steaks
1/4 cup flour
2 (10 3/4 ounce) cans cream of mushroom soup
1 (2 ounce) envelopes Lipton beefy onion soup mix
1/2 teaspoon dried thyme leaves, crushed
29 ounces diced tomatoes, undrained
1 (8 ounce) containers sour cream
1 tablespoon creole seasoning
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon garlic powder
salt and pepper
Add all this to the Crock Pot: cream of mushroom soup, Lipton Beefy Onion mix, diced tomatoes, crush red pepper, garlic powder, creole seasoning, and thyme leaves. Then mix it all together. Place beef in the Crock Pot, then add salt and pepper seasoning on top of the beef. Cook covered on high 4 - 6 hours or low 8 - 10 hours until meat is tender. After meat is tender, stir in the sour cream and break up meat with spoon or fork. Serve with rice or egg noodles.
1/4 cup flour
2 (10 3/4 ounce) cans cream of mushroom soup
1 (2 ounce) envelopes Lipton beefy onion soup mix
1/2 teaspoon dried thyme leaves, crushed
29 ounces diced tomatoes, undrained
1 (8 ounce) containers sour cream
1 tablespoon creole seasoning
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon garlic powder
salt and pepper
Add all this to the Crock Pot: cream of mushroom soup, Lipton Beefy Onion mix, diced tomatoes, crush red pepper, garlic powder, creole seasoning, and thyme leaves. Then mix it all together. Place beef in the Crock Pot, then add salt and pepper seasoning on top of the beef. Cook covered on high 4 - 6 hours or low 8 - 10 hours until meat is tender. After meat is tender, stir in the sour cream and break up meat with spoon or fork. Serve with rice or egg noodles.
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