Ingredients
2 pounds sirloin steak, sliced and cubed (round steak or rib-eye of your choice)
1 small white onion, finely sliced
2 cream of mushroom soup cans
1 quart of milk
12 cup vinegar (red wine)
1 can Lipton Onion Beef Soup Mix
2 packages egg noodles, cooked and drained (32 oz.)
Instructions
Step 1: Preheat the Dutch oven to medium-high heat.
1 tablespoon olive oil
Second step: Stir in the cut, cubed meat, and chopped onions.
Brown the meat and cook until the onions are softened somewhat.
Third step: Combine the milk, two cans of cream of mushroom soup, red wine vinegar, and Lipton onion beef soup mix in a mixing bowl.
When the soups have been blended, add them to the pot with the meat and onions.
Fourth step: Cook until the mixture begins to simmer.
Reduce the heat to low and continue to simmer for 4 hours or until the beef tips are tender.
Fifth step: Add the cooked noodles when the meat is soft.
Stir everything thoroughly and cook for 5 to 10 minutes, stirring constantly.
Enjoy!
