Beefy Noodles (Two ways)

This is a recipe that my mom has made for years. There are two versions. The quick version, and the slow cooker version.

Today, I made the quick version because I forgot to thaw out my stew meat ahead of time. Oops!

For the quick version, everything is done on the stovetop.

To a mixing bowl I add:

one can of beef broth

one can of Cream of mushroom soup

One packet of brown gravy mix

Salt and pepper to taste

Wisk these ingredients together and dump into a large pot. Bring to a boil and add in your egg noodles. Cook until noodles are soft. (Again, salt and pepper to taste)

The long version isn't much different except it actually includes stew meat.

Add the stew meat to a slow cooker and pour your mixture over the top. Let cook on low for at least 8 hours. When done, remove meat and set aside. Dump liquid from slow cooker into large pan on stove and repeat the same directions as the short version, but once noodles are done, add the stew meat and serve!

*The liquid mixture is also awesome poured into the crockpot over stew meat with carrots and diced potatoes. Just eliminate the egg noodles and you have a delicious roast and veggie recipe!