Tasty Beef and Noodles

My DH says 5*****,loves this recipe. I didn't have the golden mushroom soup,so I used mushroom soup.I didn't have the fresh mushrooms and didn't want to use canned. I floured the stew beef chunks and browned them,before adding the other ingredients. Brought to a boil,then simmered for 4 hours.Will make this dish again.Thanks for sharing :o)

I loved it. This was something similar to a swiss steak recipe I had made years ago. The two soup and the tomatoes meld perfectly together to give this dish a superb tomatoey taste. I'm not used to cooking in a slow cooker and let this cook for ten hours which was too long because the meat fell apart.I'll know better next time and cook it for eight.

This was very good, but the recipe police would come and get me if I never tinkered with the ingredients. I used regular mushroom soup and whole tomatoes cut up, because that was all I had. I omitted the celery because *I* think its nasty and doubled or tripled the onions because its not a meal in this house without lotsa onions. I also added about a tablespoon of italian seasoning, a couple good glugs (technical term) of worcesteshire sauce, and a couple good grinds of pepper. I was very concerned that as-written it would be bland, as we like very highly seasoned food. I also browned the meat in well seasoned flour, which I think thickened it nicely. I cooked it for about 2 hours on low in my 3 quart crockpot, then turned it up to high for another 3.5 hours. Really, quite good; I would recommend it highly as modified and will be adding it to my repetoire.

This was really, really good! I followed the recipe exactly and then added 1 cup of beef bullion broth, 2 tbsp of Worcestershire sauce and floured and browned the beef before adding to the crock pot. At first it tasted very tomatoey, but after cooking on low the full 6-8 hours the flavor was really wonderful and nice. I will definitely be making this again. Thank you for sharing Fluffy!! :)

A very good and easy recipe...we enjoyed it