Beef and Mushrooms With Egg Noodles Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Dinner Recipes

Beef and Mushrooms With Egg Noodles

Whip out your slow cooker! This recipe was rated 5 stars by our readers and it couldn't be easier. Just boil the egg noodles and spoon the beef and mushroom mixture from the slow cooker over the top.

Southern Living Food for Today FEBRUARY 2009

Yield: Makes 4 to 6 servings
Cook time:4 Hours
Prep time:10 Minutes

Ingredients

1 (10 3/4-oz.) can CAMPBELL'S Cream of Mushroom Soup
1 cup SWANSON Beef Stock
1/3 cup dry red wine
1 (1-oz.) envelope dry onion soup mix
1/2 teaspoon freshly ground pepper

1 (8-oz.) package sliced baby portobello mushrooms
1 (2-pound) boneless chuck roast, trimmed
1/2 (16-oz.) package extra-wide egg noodles
3 tablespoons chopped fresh parsley, divided

Preparation

1. Whisk together first 5 ingredients in a lightly greased 5-qt. slow cooker. Stir in mushrooms. Add roast to slow cooker. Cover and cook on HIGH 4 to 4 1/2 hours or until beef is tender and shreddable.

2. Meanwhile, prepare noodles according to package directions. Toss hot cooked noodles with 2 tablespoons parsley.

3. Spoon beef mixture over hot cooked noodles. Sprinkle with remaining 1 tablespoon parsley, and serve immediately.

Go to full version of

Beef and Mushrooms With Egg Noodles recipe