A cold weather favorite made easily in your slow-cooker at home. Bite sized chunks of beef are cooked alongside mushrooms and onions and our homemade sauce. Swirl in cream cheese (provided) at the end for this classic dish, which originated in Russia. Egg noodles come on the side- egg-free if noodles are omitted. (bag, slow-cooker)
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Hands on time: 10 minutes to cook noodles
Cooking time: Slow-cooker 6-8 hours on low
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Thaw completely in refrigerator. Place contents of the meat bag into crockpot (use a crockpot liner if available for easier clean up). Leave cream cheese in the refrigerator and set egg noodles aside. Cook on low 6-8 hrs, then stir in cream cheese. Serve over egg noodles. Egg noodles: Cook egg noodles separately in boiling water til desired tenderness. (reco’d). Otherwise, stir them into the beef mix at the end of cook time. Only cook the noodles in the beef mix if you are eating the entree immediately after cooking, otherwise they may get mushy. If necessary, add additional hot water to ensure noodles are just covered by juice. Turn up the heat to high and cook with egg noodles for approximately 15 minutes to desired degree of tenderness.
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Ingredients: Beef, beef stock, onions, mushrooms, cream cheese, white sauce, worcestershire. Home Cooked Beef seasoning: garlic powder, minced onion, celery salt, salt, pepper. Contains: gluten, dairy, soy. Per 1/6th: calories 541; fat 38g; chol. 46mg; sodium 932mg; carb. 20g; protein 28g.
