There's something super comforting to me about tender, slow-cooked beef served with egg noodles. My Slow-Cooker Beef Stroganoff is one of my all-time favorite comfort meals, and luckily it's SUPER easy to prepare, too.
This recipe is similar; a cheaper, tougher cut of meat is cooked, low and slow, in a creamy sauce. However, this is prepared in the oven - cooking DOES take 3 hours, but all you have to do is cover the dish with foil and completely forget about it. Don't peek at it or anything.
We've been having depressingly yucky weather here since Christmas. On Christmas Day, we had tornado warnings, hailstorms and torrential rain, which ushered in some freezing cold weather and winds - we even had a few snow flurries yesterday. It hasn't gotten above 40°, so this meal is sure to warm me up from the inside out!
Since the beef tips and their gravy are so rich, I'm keeping the sides simple with some blanched green beans and sauteed spinach.
adapted from Mommy's Kitchen
2 lbs beef tenderloin tips, stew meat, or chuck roast
1 can condensed cream of mushroom soup*
1 packet dry onion soup mix
1 packet brown gravy mix
1 cup water
1 4oz can mushroomsEgg noodles, cooked
*I used Cream of Mushroom w/ Roasted Garlic.
Combine the cream of mushroom soup, onion soup mix, brown gravy mix and water. Add the mushrooms and stir to combine. Pour over the beef and stir to mix thoroughly.