Tuesday, September 4, 2012


1 - 2 pounds stew beef
1 can beefy mushroom soup
1 can cream of mushroom soup
1/4 - 1/2 cup of sour cream ( I used light )
salt and pepper - to taste
no yolk egg noodles

Pour both cans of soup in crock pot  and mix.  Add fresh or frozen stew beef and stir to coat.  Cook on high 3- 4 hours or longer if you want.  When done, I  stir in the sour cream and salt and pepper.  I add about 1/2 cup of water and add the uncooked egg noodles.  Let cook a little longer for the egg noodles to cook through.


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.