My DH says 5*****,loves this recipe. I didn't have the golden mushroom soup,so I used mushroom soup.I didn't have the fresh mushrooms and didn't want to use canned. I floured the stew beef chunks and browned them,before adding the other ingredients. Brought to a boil,then simmered for 4 hours.Will make this dish again.Thanks for sharing :o)
I loved it. This was something similar to a swiss steak recipe I had made years ago. The two soup and the tomatoes meld perfectly together to give this dish a superb tomatoey taste. I'm not used to cooking in a slow cooker and let this cook for ten hours which was too long because the meat fell apart.I'll know better next time and cook it for eight.
This was very good, but the recipe police would come and get me if I never tinkered with the ingredients. I used regular mushroom soup and whole tomatoes cut up, because that was all I had. I omitted the celery because *I* think its nasty and doubled or tripled the onions because its not a meal in this house without lotsa onions. I also added about a tablespoon of italian seasoning, a couple good glugs (technical term) of worcesteshire sauce, and a couple good grinds of pepper. I was very concerned that as-written it would be bland, as we like very highly seasoned food. I also browned the meat in well seasoned flour, which I think thickened it nicely. I cooked it for about 2 hours on low in my 3 quart crockpot, then turned it up to high for another 3.5 hours. Really, quite good; I would recommend it highly as modified and will be adding it to my repetoire.
This was really, really good! I followed the recipe exactly and then added 1 cup of beef bullion broth, 2 tbsp of Worcestershire sauce and floured and browned the beef before adding to the crock pot. At first it tasted very tomatoey, but after cooking on low the full 6-8 hours the flavor was really wonderful and nice. I will definitely be making this again. Thank you for sharing Fluffy!! :)
A very good and easy recipe...we enjoyed it
Great meal! I used a packet of the lipton onion soup powder 'cause I forgot to buy the can. I just added a can of water to it. I also skiped the celery and onion. This was a great meal. The kids loved it. Don't forget to serve this with bread for sopping up the gravy. Thanks for posting. I'll be making this again.
This has a very rich flavor, and is a meal all in itself. I used 1 cup of prepared beef bouillon, Healthy Choice Cream of Mushroom soup, added a 1/2 tsp pepper and put it in a Reynolds baking bag. I baked it at 325 for 3 hours and it was so tender and delicious with whole wheat noodles. Thanks, Carole in Orlando
Really good supper on a cold work day evening! I, too, floured and browned the meat before putting it in the crockpot. I used venison stew meat. I also added some fresh chopped garlic to the celery, onions and mushrooms, which I lightly sauteed in butter.I drained most of the juice from the tomatoes, reserving it in case I needed to add it as the meat cooked, but didn't need it--the gravy was just the right thickness for us.
one of the best recipes I've tried on 'Zaar yet! It even helped me convert my husband, who THOUGHT he didn't like mushrooms! He had his over mashed potatoes, I had mine over noodles and we're both looking forward to leftover! DH says this is a "definate repeater"!
This recipe is very easy and absolutely delicious!! Next time, I will thicken the sauce a little so it clings to the noodles better. I also used cream of mushroom soup instead of the golden mushroom because I couldn't find the golden mushroom. I added some black pepper and a little worchestershire sauce too. I will be repeating this again and again.