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No-Peek Beef
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2 lbs. sirloin beef (cubed)
2 cans cream of mushroom soup
1 pkg. dried onion soup
1 (8 oz.) can sliced mushrooms, drained
1/2 cup red wine vinegar
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Mix all ingredients together and place in slow cooker on low for 8 to 12 hours or on high for 5 to 6 hours.
Can also be placed in a covered baking dish and baked at 300 degrees F. for 3 hours.
Serve over rice or noodles.
The next time will add some sour cream. Enjoy!
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Preparation Time: 5 minutes |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Nancy Carol Elder
Nebraska
United States |
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| This recipe has been viewed 3689 times. |
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