Beefy Pepper Noodle

Beefy Pepper Noodle has become a "go-to" dinner for our family, especially since I have been pregnant and craving beef like nobody's business.  This is another recipe that can be done either in the crock pot or dutch oven.  I almost always cook this in the dutch oven because I tend to forget about supper until about 2:00 and then I scramble for something to throw together and I can get it done faster in the dutch oven.  This cooks in the oven for about 4 hours and only requires about 10 minutes of hands-on time.



Ingredients:

1 pound of beef tips/stew tips
2 cups of beef broth
1 bag of frozen three pepper blend with onion (I buy this at Kroger.  If you can't find it, just use any combination of peppers and onion that you would like)
1 tablespoon of Gravy Master
2 tablespoons of minced garlic
1/4 cup of all purpose flour
1 can diced Italian tomatoes
1 can Progresso Mushroom Recipe Starters
8 ounces of sour cream
1 package of noodles (I use the "No Yolks" brand of egg noodles)



Instructions:

1.  Put beef tips, flour, broth, tomatoes, peppers, Gravy Master, minced garlic, and Progresso Recipe Starter in your dutch oven or crock pot.  If you use your dutch oven cook in the oven at 275 degrees for four hours.  If you use your crock pot cook on low for 6-8 hours.

2.  When it comes out of the oven/crock pot, mix in the sour cream.  Season as desired.

3.  Boil the noodles and serve the Beefy Pepper over the noodles.


How much easier can you get?  This makes enough to feed a small army.  We usually eat a couple of dinners off of this dish and then I package the rest for Matt to take for his lunch on work days.