BEEF & NOODLES

 

  • Cooking Time: 420-480
  • Servings: 8-10
  • Preparation Time:

Ingredients

  • 1 5-6 lb. chuck roast, bone in
  • 2 pkgs. onion soup mix, dry
  • 3 cups sliced mushrooms
  • 1 can cream of mushroom soup
  • 1 can beef stock
  • 1 cup red wine, a good one (I use Merlot)
  • 1/4 cup A-1 Sauce
  • 2 T olive oil
  • 1 T butter
  • 1 2 lb package noddles (cooked according to pkg.
  • directions)

Directions

  • Cut the meat into 1 inch pieces, cut off the bone, but keep the bone.
  • In a heavy skillet heat the butter and oil. Brown the meat and the bones. Place the browned meat and bones into a large crock pot (6-7 quarts).
  • Add mushrooms to the skillet and saute just a few minutes. Add mushroom soup, onion soup mix, beef stock, A-1 Sauce and wine. Mix well and pour over meat.
  • Turn the crock pot to low and cover. Let cook for 7-8 hours.
  • About 1/2 hour before serving, mix 1T cornstarch with a little cold water and gently stir into the beef to thicken. Cover and let finish cooking. Place cooked noodles on serving platter and pour beef over and serve.

Notes

This is a updated twist on a dish my mother used to make all the time. I tried it in the crock pot and it works great. It is great on a cool Fall evening, to come home after work, to a house filled with the aroma of the comfort food cooking. Enjoy!

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