This pasta steak soup only requires a few ingredients. We usually do it with beef but you can use other meats, it’s very good with venison too… Start by browning the meat for a few minutes and then drop everything in the slow cooker. Few minutes before serving you’ll add your noodles.
2¼ lb sirloin tip roast, cut into 1-inch cubes (you can use venison too)
¼ cup flour
½ tsp salt
½ tsp ground pepper
2 Tbsp canola oil
1 (1oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles
Combine roast, flour, salt, and pepper in a large ziplock bag.
Seal and shake to coat beef.
Heat oil in a large skillet over medium-high heat.
Remove beef from the ziplock bag, discard any excess flour mixture.
Sauté beef until browned, about 5 minutes.
Place meat into the slow cooker.
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Add onion soup mix, beef broth,
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tomato paste and Worcestershire sauce.
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Cover and cook on LOW for 8 hours, until beef is tender. (Adapt cooking time if you use venison, depending on which piece you choose some are soft and others aren’t)
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Open and add noodles to slow cooker and cover again
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Cook on LOW for 15-30 more minutes, until noodles are tender.