Steak and Noodle Soup
Garlic Cheese Toasts
Ingredients
- 2½ lb boneless sirloin tip roast, cut into ½-inch pieces
- ¼ cup all-purpose flour
- 2 Tbsp olive oil
- ½ (2-oz) pkg dry onion soup mix
- 1 (32-oz) carton beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 2 cups wide egg noodles
Instructions
- Season roast lightly with salt and pepper; place in a large zip-top plastic bag. Add flour; seal bag, and shake to coat.
- Cook roast in hot oil in a large nonstick skillet over medium-high heat until roast is browned on all sides. Transfer to a 5- to 7-quart slow cooker, and sprinkle with soup mix.
- Whisk together broth, Worcestershire, and tomato paste; pour over roast. Cover and cook on LOW 8 hours or until beef is tender.
- Increase heat to HIGH. Add noodles, and cook 15 to 20 minutes or until tender.
Side Dish Ingredients
- 4 Tbsp butter, softened
- 2 cloves garlic, minced
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (16-oz) loaf French bread, halved lengthwise
Side Dish Instructions
- Preheat oven to 425°F. Stir together butter, garlic, and cheese; spread mixture on cut sides of bread on a baking sheet.
- Bake 10 minutes or until cheese is melted and bread is toasted; slice to serve.
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