Description
A hearty and comforting dish of tender beef, savory mushrooms, and creamy sauce served over wide egg noodles, perfect for busy families.
Ingredients
- 2 pounds of lean stewing beef, cubed
- One 10 3/4-ounce can of cream of mushroom soup
- One 1 1/4-ounce envelope of dry onion soup mix
- One 1-ounce envelope of mushroom gravy mix or beef gravy mix
- 3/4 cup of beef broth
- 1 cup of fresh mushrooms, sliced
- Half of a medium onion, chopped
- 12 ounces of wide egg noodles
Instructions
- Trim excess fat from the cubed stewing beef and season lightly with salt and pepper.
- In the slow cooker, combine cream of mushroom soup, dry onion soup mix, and mushroom gravy mix. Add beef broth and stir until smooth.
- Layer the seasoned beef cubes into the mixture, ensuring each piece is coated with the liquid.
- Add sliced mushrooms and chopped onion to the slow cooker.
- Set the slow cooker to low and cook for 6 to 8 hours until the beef is tender.
- About 20 minutes before serving, cook the wide egg noodles according to package instructions, drain and set aside.
- Gently fold the noodles into the beef mixture just before serving.
Notes
For extra flavor, consider adding Worcestershire sauce or garlic. Thicken the sauce with cornstarch slurry if desired.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American