Slow Cooker Amish Egg Noodle Beef
Slow Cooker Amish Egg Noodle Beef is a rich, creamy, and comforting family dinner made with tender beef, wide egg noodles, and savory gravy. The slow cooker does nearly all the work for an easy meal that feeds six.
Ingredients
- 1 1/2 pounds beef stew meat
- 12 ounces dry wide egg noodles
- 1 packet onion soup mix
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 3 cups low-sodium beef broth
- 1/2 cup sour cream
Instructions
- Lightly grease the inside of your slow cooker insert if desired, then place the raw beef stew meat in the bottom and spread it into an even layer.
- Sprinkle the onion soup mix evenly over the beef, then scatter the dry wide egg noodles over everything and distribute them reasonably well.
- Whisk together the condensed cream of mushroom soup and beef broth in a medium bowl until mostly smooth, then pour the mixture evenly over the noodles without stirring.
- Cover and cook on low for 6 to 7 hours, until the beef is tender and the noodles are soft; if the slow cooker runs hot, start checking around 5 1/2 hours.
- Turn off the slow cooker and stir in the sour cream until the sauce is creamy and fully combined, then let it sit for about 5 minutes before serving.
Notes
Store leftovers in a covered container in the refrigerator for about 3 days. Reheat individual portions in the microwave with a small splash of beef broth or water, stirring partway through, or warm gently on the stovetop with a little broth. Freezing is not recommended because the noodles can become soft and the creamy sauce can change texture.
Nutrition
Calories: 620kcal
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