Contingent upon the day, some of the time I like my Beef and Noodles with more stock than different occasions. Don't hesitate to change the fluid to your family's inclination and to your moderate cooker. On the off chance that you like a thicker formula, utilize less fluid – and on the off chance that you like it increasingly like a soup, utilize progressively fluid. In my moderate cooker, I utilized the underlying container of hamburger juices blended with soup blend, soup, and garlic – also, I later included 8 cups (2 full containers) of meat juices – which yields what you find in these photos.
In spite of the fact that my grandmother and mother didn't make their Beef and Noodles in the moderate cooker, it's my favored strategy. I for the most part begin the hamburger the prior night so it's pleasant and delicate in the first part of the day. I immediately shred it and include some extra hamburger soup before approaching my day. At that point, about an hour prior to supper time, I include the noodles. It truly is that simple and you will have a hard time believing how rich and delightful this dish is until you attempt it!!
- 2-3 lb. beef roast
- 1 can (14 oz.) reduced-sodium beef broth
- 1 envelope (from a 2.2 oz. box) beefy onion soup mix
- 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
- 3-4 cloves garlic, minced
- 6-8 cups beef broth or water, more if desired
- 1 pkg. (24 oz.) frozen home-style egg noodles
- Salt and pepper, to taste
- In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
- Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
- In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
- An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
0 Comments