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Herbed Beef with Noodles

 Herbed Beef with Noodles
Just a handful of ingredients and a sprinkling of spices go into this hearty dish. But although it's very simple, says Roslyn Hurst of Belmont, California, “It's just wonderful and full of subtle and creamy flavors.”
8 ServingsPrep: 25 min. Cook: 5 hours


  • 2 pounds beef top round steak
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons canola oil
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 1 medium onion, chopped
  • 1 tablespoon fat-free milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 6 cups cooked wide egg noodles
  • Chopped celery leaves, optional


  • Cut steak into serving-size pieces; sprinkle with salt and 1/4
  • teaspoon pepper. In a large nonstick skillet coated with cooking
  • spray, brown meat in oil on both sides. Transfer to a 3-qt. slow
  • cooker.
  • In a small bowl, combine the soup, onion, milk, oregano, thyme and
  • remaining pepper. Pour over meat. Cover and cook on low for 5-6
  • hours or until meat is tender.
  • Serve with noodles. Sprinkle with celery leaves if desired. Yield: 8
  • servings.

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Herbed Beef with Noodles (continued)

Nutritional Facts: 3 ounces cooked beef with 3/4 cup noodles equals 290 calories, 7 g fat (2 g saturated fat), 92 mg cholesterol, 334 mg sodium, 26 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.