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Recipe from: Little Suzy Homemaker
From Southern Living. Serve over hot cooked egg noodles or rice. Feel free to use different mushrooms based on availability and preferences.
2 pounds beef sirloin tip, cut into 1 inch pieces
8 ounces sliced fresh baby portabella mushrooms
10 ¾ ounces canned cream of mushroom soup
½ cup dry red wine
1 ounce dry onion soup mix
⅛ teaspoon pepper
Stir together beef tips and remaining ingredients in a lightly greased 5 quart slow cooker. Cover and cook on high 4 hours or until beef is tender, stirring at least once after 2 hours.