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No-Peek Beef
2 lbs. sirloin beef (cubed)
2 cans cream of mushroom soup
1 pkg. dried onion soup
1 (8 oz.) can sliced mushrooms, drained
1/2 cup red wine vinegar

 

Mix all ingredients together and place in slow cooker on low for 8 to 12 hours or on high for 5 to 6 hours.

Can also be placed in a covered baking dish and baked at 300 degrees F. for 3 hours.

Serve over rice or noodles.

The next time will add some sour cream. Enjoy!

Preparation Time: 5 minutes Serves: 6-8
Recipe Origin: United States
Submitted by:
Nancy Carol Elder
Nebraska
United States
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