Crockpot Mississippi Beef Noodles (Print Version)
Soft beef and chewy noodles soak up a buttery, peppery blend for a filling family supper everyone will love.
# Ingredients:
→ Main Ingredients
01 -
225 g wide egg noodles
02 -
225 g jarred pepperoncini peppers with their brine
03 -
28 g au jus gravy packet
04 -
900 g beef chuck, trimmed up and cut into pieces
05 -
115 g unsalted butter, cut into slices
06 -
28 g ranch dry mix
→ Garnishes
07 -
Extra pepperoncini peppers if you want more kick
08 -
10 g chopped parsley
# Steps:
01 -
Spoon saucy beef onto a big pile of noodles, then toss a handful of parsley and some extra hot peppers on top if you like.
02 -
Pull apart the cooked beef with two forks right in your slow cooker and swirl it all around in the awesome sauce.
03 -
About half an hour before your beef is done cooking, salt some water, get it boiling, and cook your egg noodles till they're just right. Strain out all the water.
04 -
Pop the lid on and let everything go for 8 hours on low or until the beef is falling apart and super tender.
05 -
Lay the slices of butter over the top of the meat and pour in all the peppers and their juice.
06 -
Toss the beef pieces into your slow cooker first. Dump the ranch mix and au jus over everything so it all gets a good coating.
# Notes:
01 -
If you want your sauce to be thicker, stir in a little mix of 2 tablespoons water plus 2 tablespoons cornstarch during the last half hour.
02 -
You can switch out egg noodles for any pasta shape—just check your box for how long to boil.