Bistro Beef Noodles a La Slow Cooker! |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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I have made FloridaNative's Bistro Beef & Noodles in my slow cooker and here's the results. As per Florida Native's updates, I made a few small changes. Ingredients:
1/2 lb lean ground beef |
1/4 cup minced onion |
2 tablespoons worcestershire sauce |
1 teaspoon pepper, divided |
3 tablespoons butter |
1 large onion, cut into 1/4-inch wedges |
2 large garlic cloves, minced |
12 ounces mushrooms, sliced |
2 cups beef broth |
3 medium carrots, finely chopped |
1 teaspoon salt |
1 teaspoon dried thyme |
1/2 cup red bell pepper, chopped |
1/4 cup dry red wine |
1 tablespoon cornstarch |
2 tablespoons fresh parsley, chopped |
8 ounces prepared medium-width egg noodles |
Directions:
1. In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker.
2. Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker.
3. Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper.
4. Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions.
5. Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens.
6. Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley.
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