Serves 6

Prep time 15 minutes


1 Tbsp. vegetable oil (for stove top only)

1.5 lb. boneless sirloin, trimmed and cut into 1/8-inch thick slices

2 lb. sliced white mushrooms

2 Tbsp. all-purpose flour (for slow cooker only)

1 carton (24 oz.) College Inn® Hearty Beef Simple Starter® Sauce

8 oz. uncooked extra wide egg noodles

2 cups sliced carrots (1/8-inch thick)

1 cup sour cream


Stove Top

  1. Heat oil in a large deep skillet or Dutch oven on medium-high heat; add beef and cook until slightly browned.  Add mushrooms and cook, stirring frequently, until mushrooms begin to soften.
  2. Stir in sauce, noodles and carrots. Bring to a simmer. Cover, reduce heat to medium-low and cook 8 to 9 minutes until noodles are tender, gently stirring occasionally to prevent sticking.
  3. Remove from heat. Gently fold in sour cream and let stand 3 minutes before serving.

Slow Cooker

  1. Toss beef and mushrooms with 2 Tbsp. flour in a 6-qt. slow cooker until coated. Stir in sauce.  Cover and cook on HIGH 5 hours or on LOW 8 hours.
  2. Stir in noodles and carrots. Cover; cook on HIGH 30 minutes.
  3. Gently fold in sour cream and let stand 3 minutes before serving.

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