This is a old fashioned Beef and Noodle soup in the slow cooker. It will warm you up on a cold day.
It is spring here in Virginia. You wouldn’t know by the weather. It has been crazy. Last Thursday it was 80 degrees, by Friday morning it fell to below freezing. How crazy is that?
Only in Virginia can you experience all four seasons in one day. I am not sure from day to day if I should bring my rain coat or my heavy coat with me to work.
I suppose the good thing is I live along the coast of Virginia and it hardly ever snows here. Don’t get me wrong it gets very cold, it just does not snow. I think it is because we are too close to the water.
Either way, when on the off chance that it does snow, it is as if everyone has lost their ever loving minds. First off, everyone runs to the grocery store and the things they purchase boggles the mind. Things like milk, bread and toilet paper, it flies off the shelf like no ones business.
Don’t get me started about the driving. No one knows how to drive in this stuff. Come to think of it they cant drive in the rain either.
Anyway, it has been snowing here, it has not stuck to the ground, thank goodness. It is still very cold and this soup is such a good idea for a day like today.
Beef and Noodle Soup
Ingredients:
1/2 cup flour
1 teaspoon Montreal steak seasoning
2 lbs beef sirloin tip roast cut into cubes
2 tablespoons vegetable oil
1 pkg onion sou mix
4 cups beef broth
1 tablespoon Worcestershire sauce
2 cups uncooked egg noodles
Directions:
In a zip-lock bag combine flour and steak seasoning. Add beef and toss to coat. In a large skillet add the oil and allow to warm up. Add bee fan saute until beef is brown about 5 minutes. Put the beef in the slow cooker along with onion soup mix broth and Worcestershire sauce. Cook on low for 8 hours. Crank the slow cooker to high and add the egg noodles. Allow to cook 30 minutes or until noodles are tender.
Peace be with you,
Veronica
