1 pound beef roast OR one pound stew beef
1 small green pepper, chopped
1 medium onion, chopped
1/4 cup soy sauce
2 Tablespoons Worchestershire sauce
5 cups of water
1 Tablespoon beef flavor granules
1 16 ounce package thick, homestyle noodles
2 cans of cream soup of your choice OR 2/3 cup of dry cream soup mix (See Note Below)

(Note: This is a powdered substitute for canned cream of celery (or chicken or mushroom)soup. It consists of one cup powdered milk, 3/4 cup cornstarch,
1/4 cup beef flavor granules, 2 Tablespoons dried onion flakes, 1 teaspoon basil, 1 teaspoon thyme, 1/2 teaspoon pepper. Seal in a mason jar or
airtight container and keep in a cool, dry place. Add 1 1/4 cups water to 1/3 cup soup mix and boil. However we are just adding it dry to the rest of
the ingredients for this dish.))

Add the onion, peppers, soy sauce, Worchestershire, water, beef granules, and cream soup mix to a crock pot and stir. Add the beef. Cover and cook
for 6 hours on medium to high, until the beef starts to shred. When the liquid is boiling, add the noodles and allow to cook for thirty minutes.
Makes a tasty, rich casserole-like dish.

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