Wednesday, April 14, 2010

RECIPE: Mushroom Beef over Noodles

Here is an easy-peasy dish for you that you can throw together in no time! I love making dinner in the crock pot when I know I'm going to have a very busy day. I use my crock pot several times during the week and also year round. It's not just for cold weather cooking. One thing that is great about using it in the summer time is that it doesn't heat up your whole kitchen like the oven does.



2 lbs. stew meat
1 can cream of mushroom soup
1 can cream of chicken soup
1 or 2 cans slices mushrooms (depends on how many you like!)
1 cup water
2 rounded teaspoons beef bouillon (or 2 cubes)
2 tablespoons dried chopped onions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
1 package wide noodles


Place the stew meat in the crock pot. The meat can be frozen or not. Mix the rest of the ingredients, except for the noodles, in a bowl. Pour over the meat and cook on low for 8 to 10 hours. Stir a few times during the last hours. When it is ready, cook your noodles according to the instructions on the package. While the noodles are cooking turn the crock pot to high. Mix together 2 tablespoons of cornstarch and 1/4 cup of cold water. Pour into crock pot and stir. This should thicken it. Drain noodles when done and serve beef and sauce over noodles.

Feel free to experiment with this recipe. You can use different soups and different spices. I always mix things up and end up using what I have in the pantry.

Oh, and if you haven't discovered crock pot lines... Saddle up your pony and git right to town and buy some. They are wonderful!! Praise to the intelligent woman who invented these babies! You can find them in the plastic wrap isle. I love these things more than chocolate! Well... maybe.

1 comment:

  1. MMMMMMMMM! Sounds great and I second the vote on the crock pot liners!