I made a few changes… My family and friends loved it! I omitted the wine. Browned the meat and onions together for 8 minutes. Then I threw all the ingredients (except noodles) into the crockpot,
Made this tonight for dinner and it was a huge hit. The only things I changed were, adding fresh mushrooms, salt, and pepper while Browning the meat and onions in the skillet.
Delicious! This is the 2nd time I’ve made this recipe. The meat is so tender and the red wine adds an extra flavor but is not overwhelming. This meal will be a regular at my house!
This was exactly what I was looking to make. Not a stroganoff just beef and noodles. I made it as to the directions. I will make this again.
This is also called “No Peek Beef” and can be made in a crockpot. Literally, throw everything in the crockpot, except the noodles, and let the crockpot do the work.
2 pounds sirloin tips, cubed
1/2 yellow onion, chopped
2 (10.75 ounces) cans of condensed cream of mushroom soup
1 cup milk
1/2 cup red wine
1 (1.25 ounce) package of beef with onion soup mix
2 (16 ounces) packages of egg noodles
Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
Reduce heat to the lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Ladle beef tips mixture over egg noodles.