Creamy Mushroom Beef and Pasta

When you are going to be on the run, just put this together and go.  The meat I used was still almost totally frozen when I put it in the pot.  It turned out very tender.

400 g pasta shells
2 onions sliced
1  1/2 - 2 lbs boneless blade roast
1 can mushroom soup
3 tbsps. onion soup powder
1 tsp paprika
3/4 soup can of water

1/2 cup 10 % cream
1 tbsp. cornstarch
olive oil
garlic powder
parsley

Layer most of the sliced onion in the bottom of a slow cooker.  Put the meat on top and the rest of the onions. (You could also add some sliced mushrooms here if you like)
Pour the  can of soup over top.

Sprinkle onion soup mix and paprika over the meat and add the water to the bottom of the pot.
(Kind of looks like a brain, ew)

Set on low for 4 1/2 hours.  Remove meat to cutting board to cut into cubes.

Whisk together the cream and cornstarch and add to the crock pot.  Fold in the cubed meat, cover and set on high for 30 minutes.

In the meantime cook the pasta as directed on package, drain and toss with some olive oil and a shake or two of garlic powder.

Plate the pasta and top with the meat/cream mixture.

Garnish with parsley.
Alternatively you could toss the cooked and drained pasta with the creamy beef mixture.

Serves 4