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Herbed Beef with Noodles

Total Time

Prep: 25 min. Cook: 5 hours


8 servings

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.”
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  • 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


  1. 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.
  2. 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.
  3. Serve with noodles. Sprinkle with celery leaves if desired.

Nutrition Facts

1 each: 290 calories, 7g fat (2g saturated fat), 92mg cholesterol, 334mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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