Amish Ground Beef Gravy Noodles In Slow Cooker. Pour brown gravy combination over ground beef combined with 2 other ingredients into slow cooker and cook until dinner, the one everybody requests.
Servings: 6
Ingredients
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2 pounds lean ground beef
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2 (0.87-ounces) packets brown gravy mix (approximately 3 tablespoons each)
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3 cups low-sodium beef broth
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12 ounces wide egg noodles, raw
Amish Ground Beef Gravy Noodles: Instructions
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Put the uncooked raw ground beef in the base of a 5- or 6-quart slow cooker. Break it up in big chunks with the help of your hands or a spoon, but do not brown it first.
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Sprinkle the brown gravy mix in all places on the raw ground beef ensuring that as much of the meat is covered with the powder as possible. This is to ensure that the seasoning sticks to the beef and to enrich the cooking liquid into a nice gravy.
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Evenly pour the seasoned ground beef with the beef broth. Do not stir; it is best to leave the layers undisturbed, that the meat may steam and cook slowly in the flavoured liquid.
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Cook the slow cooker with the lid on it and cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours until the ground beef is fully cooked and can be easily broken into portions using a spoon.
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When the beef is cooked then a wooden spoon or spatula can be used to chop beef into small crumbles in the slow cooker. Blend thoroughly until the beef, gravy mix and broth form a smooth, meaty gravy. At this stage, you can remove some fat on top with a spoon, provided that there is excess fat on the top.
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Place the uncooked egg noodles in the slow cooker, and press them into the mixture liquid to ensure that they are not fully submerged in the hot gravy. Stir to separate the noodles as much as possible evenly.
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Add the cover once again and cook on HIGH 20 to 30 minutes stirring 1 or 2 times, until the noodles are soft, but not sticky, and the gravy has thickened and coats the beef and the pasta.
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Add and add seasoning in the beef gravy with a pinch of salt and black pepper and serve the beef gravy noodles out of the slow cooker.
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