Last week, london broil was on sale – buy one, get one free. What a great deal! I bought 2 cuts about 1.5 pounds each. I think this cut of beef can be a little tough, so I wanted to a recipe that would let it cook all day in the slow cooker and make it super tender! After cooking on low for 8 hours, it was fall-apart good! Another benefit, I could use up some mushrooms that I forgot about last week.
1.5 lb london broil, cut into bite sized pieces
1 onion, diced
3 Tbsp minced garlic
1 can reduced-fat cream of mushroom soup
1 cup milk
1 packet onion soup mix
8 oz sliced baby portobello mushrooms
fresh ground pepper
whole-wheat egg noodles
In a slow cooker, add the onions and garlic. Add the london broil, season with salt and pepper. Add the mushrooms.
In a small bowl, combine the soup mix with milk. Add the cream of mushroom soup and stir until well combined. Pour over steak. Season this layer with salt and pepper.
Cook on low for 6-8 hours or until meat is fork tender. Cook desired amount of egg noodles according to package instructions. Serve the stroganoff over the cooked noodles.
Recipe adapted from grouprecipes.com