For our Christmas dinner I had made a tenderloin roast which I got for a crazy good deal at $6.99 lb for a whole tenderloin. I only used the center cut of the tenderloin to roast (which was delicious!) and cut up the ends and froze for a later use. So when I was thinking of how to use the leftover tenderloin this recipe came to mind. I got this recipe years ago from my sister-in-law Judy. I've made it many times over the years and was surprised when I realized I haven't shared this recipe on my blog. It's a crock pot recipe which makes it easy, comforting and delicious! The recipe calls for stew beef not tenderloin and is what I always use BUT if you have extra tenderloin that you got at a great price, why not, it was so good!
2 lbs stew beef, cut into pieces
2 envelopes dry onion soup mix
1/2 cup red wine (I use Pinot Noir or a Cabernet) (I always use red wine but beef broth is also good)
2 cans cream of mushroom soup
2 (4 oz) cans sliced mushrooms, drained
1/4 -1/2 cup sour cream
Combine all (except sour cream) in crock pot; stir well. Cover and cook on low 8 hours. Before serving add sour cream and heat through. Serve over egg noodles. Serves 8
Note: If you have a small crock pot this can be halved for 4 servings. If using wine, use wine you will drink. Then compliment the meal with a glass of the same wine.
that looks very delecious! Thank you for sharing such mouth watering recipe!
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