Ingredients

1 eye of round roast about 2 pounds cut into 1 inch cubes
1 can cream of mushroom soup
2 cans of beef broth
Flour
1 tbsp garlic salt
1 tbsp seasoning salt
1 tbsp dried basil

Instructions

Put flour and spices in baggie. Toss meat in baggie until well coated. Brown in 3 tablespoons of olive oil. Pour in beef broth and soup. Simmer for 2 hours. Pour in 3 tablespoons of flour left in baggie to thicken. Cook wide egg noodles. Place noodles on plate and spoon beef tips over noodles.

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