This recipe takes Crock Pot Beef and Mushrooms to the next level by using baby portobellos. They add great texture to the tender, savory beef. This dish creates its own gravy and is delicious served over a bed of egg noodles. A nice hot meal on a cool day... the ultimate comfort food. I am always looking for ways to spend more time playing with the baby, than over the stove! I made this today and my hubby said that it's one "for the book" which means that he loves it. I guess he does because there aren't any leftovers!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Soups Yield: 6 Servings
Ingredients :
- 2 pound(s) beef stew meat
- 1/2 - onion (sliced very thin)
- 1 pound(s) fresh baby portobello mushrooms (quartered)
- 3 clove(s) garlic (minced)
- 1 package(s) dry onion soup mix
- 1 stick(s) butter
- 1 - beef bouillon
- cube (dissolved in 1 cup water)
- 2 tablespoon(s) corn starch (dissolved in cold water)
- 1 package(s) egg noodles
Intructions :
- Prepare vegetables and garlic, melt butter.
- Add all to Crock Pot.
- Toss stew meat with steak seasoning and brown outside in butter and olive oil.
- Add to Crock Pot.
- Add onion soup mix and the beef bouillon cube (dissolved in water).
- Stir all together.
- Cook on high 4 hrs. When beef is cooked through
- add the corn starch dissolved in water to thicken juices. Cook egg noodles and serve with the Crock Pot mixture.
Rated 5/5 based on 99 Reviews
Keyword : crock pot-beef-mushroom-American