(by Shirley McNevich)
1lb. beef sirloin tips (cut into small cubes)
2 or 3 medium carrots (washed, peeled, and cut into coin shaped pieces)
1 cup chopped celery
1 medium onion (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup (do NOT add water)
1 cup beef broth
2 TBSP cornstarch
1/4 cup cold water
egg noodles (cooked according to bag directions)
In a bowl add mushroom soup and beef broth--stir. In a crockpot add sirloin, carrots, celery, onions and beef broth mixture--stir. Cover and cook on low for 6-7 hours or until meat is tender. In a bowl add cornstarch and water--stir. Stir the cornstarch mixture into the beef mixture. Cook on high for 15 minutes or until mixture is thickened. Serve over hot egg noodles.
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