Steak and Noodle Soup
Easy Cheese Toast
Ingredients
- 2½ lb boneless sirloin tip roast, cut into ½ inch pieces
- ½ tsp salt
- ½ tsp pepper
- ¼ cup all purpose flour
- 2 Tbsp olive oil
- 1 (1-oz) envelope dry onion soup mix
- 1 (32-oz) carton less sodium beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 2 cups wide egg noodles
- 1 (8-oz) carton sour cream
Instructions
- Sprinkle roast 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.
- Top servings with sour cream, if desired.
Side Dish Ingredients
- 4 Tbsp butter, softened
- ½ (14-oz) loaf French bread
- 1 cup freshly shredded Cheddar cheese
Side Dish Instructions
- Place on a baking sheet, and bake 10 minutes or until cheese melts and bread is toasted; slice to serve.
- Preheat oven to 425°F. Stir together butter and cheese. Cut bread in half lengthwise; spread butter mixture on cut sides of bread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
451
|
234
|
685
|
| Fat (g) | 20 | 15 | 35 |
| Sat. Fat (g) | 7 | 9 | 16 |
| Protein (g) | 47 | 8 | 55 |
| Carb (g) | 18 | 18 | 36 |
| Fiber (g) | 2 | 1 | 3 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 1 | 0 | 1 |
