Beef Stroganoff Pasta Slow Cooker

Beef Stroganoff Pasta Slow Cooker. Grandpa instructed me in the preparation of this hearty savory noodle meal on cold spring evenings. The most fork t is only achieved using 4 ingredients. A warm and filling slow cooker meal with soft beef, creamy sauce, and noodles. Great for a cozy dinner with your family.

Servings: 6

Ingredients

• beef stew meat, in bite size pieces. → 2 pounds

• condensed cream of mushroom soup. → 2 cans (10.5 ounces)

• low-sodium beef broth → 3 cups

• wide egg noodles. → Uncooked 12 ounces

Beef Stroganoff Pasta: Directions

1. Put the beef in the slow cooker. Put the beef stew meat in the bottom of a 6-quart slow cooker, and then evenly spread out so it cooks equally and is completely surrounded by the gravy.

2. Prepare the bottom of the brown gravy. In a medium sized bowl, combine the condensed cream of mushroom soup and beef broth until it is primarily smooth and mixed. No cause to fret about a couple of little lumps, those are going to melt into the sauce during cooking.

3. Top the beef with gravy mixture. Gently stir to ensure that all the beef pieces are covered by the brown creamy mixture and none of them remain on top.

4. Cook slowly until the beef is fork tender. Place the lid on the slow cooker and cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours until beef is extremely soft and can be pulled to shreds with a fork. The gravy must be thick and a fine light brown.

5. Stir and taste the gravy. When the beef is tender stir it all thoroughly to dissolve any remaining streaks of the soup, and to combine the beef juices with the gravy. Season and lightly sprinkle it with salt and pepper (desired and not included in the 4 ingredients).

6. Add the slow cooker with the egg noodles. Evenly sprinkle uncooked wide noodles of egg on top of the beef and gravy. Gently press the noodles with a spoon to ensure they sink in the liquid most, this ensures that they cook evenly and they absorb the flavor.

7. Bake the noodles till it is tender and covered by gravy. Re-cover the slow cooker and cook on HIGH 20-30 minutes stirring halfway through till the egg noodles are tender, but not mushy and covered in the thick creamy brown gravy. In case the mixture appears to be too thick to your taste, you can add a little beef broth or water in your pantry (option) and stir until the mixture becomes a little loose.

8. Serve warm. Use large spoon full of the beef stroganoff pasta filling and divide it into dishes or shallow bowls and ensure that each plate contains a lot of tender beef, wavy noodles and light brown gravy. Hot and soothing to serve at the moment.

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