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20 minutes
7 hours 20 minutes
- 1 1/2 lb boneless beef tip steak, cut into 1-inch pieces
- 2 cans (14.5 oz each) stewed tomatoes, undrained
- 1 can (6 oz) tomato paste
- 2 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
- 1 teaspoon paprika
- 1 teaspoon salt
- 7 1/2 cups uncooked wide egg noodles (12 oz)
- 1 cup sour cream
- Chopped fresh parsley, if desired
- Combine all ingredients in a 3 1/2- to 4-quart slow cooker, leaving out the noodles, sour cream, and parsley.
- Cover and simmer on low heat for 7 to 9 hours.
- Prepare the noodles according to package instructions. Mix sour cream into the beef mixture. Serve the beef over the noodles and garnish with parsley.
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