Ingredients
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
Preparation
In 3 1/2- to 4-quart slow cooker, mix all ingredients except noodles, sour cream and parsley.
Cover; cook on Low heat setting 7 to 9 hours.
Cook noodles as directed on bag. Stir sour cream into beef mixture. Serve over noodles. Garnish with parsley.
