Mississippi Beef Noodles (Printable Version)
Slow-simmered beef chuck blended with ranch, pepperoncini, and butter served on egg noodles topped with parsley.
# Ingredients You'll Need:
→ Vegetables
01 -
227 g pepperoncini peppers in their juice from a jar
→ Meat
02 -
907 g beef chuck roast, cut into bite-size pieces and trimmed
→ Seasonings
03 -
28 g ranch spice mix
04 -
28 g au jus gravy powder
→ Dairy
05 -
113 g unsalted butter, sliced up
→ Garnish
06 -
15 g fresh parsley, finely chopped
07 -
Extra pepperoncini peppers for topping, if you want
→ Pasta
08 -
227 g wide egg noodles
# Detailed Preparation Steps:
01 -
Cook the egg noodles to just bite-ready following directions on the box about 30 minutes before the meat is done. Drain and keep warm.
02 -
Once soft, use a fork to pull the beef apart right in the slow cooker and mix it with the juicy broth.
03 -
Toss the beef chunks into the slow cooker.
04 -
Drop in the sliced butter and all the pepperoncini with its juice.
05 -
Sprinkle the ranch seasoning and au jus gravy mix evenly over everything.
06 -
Spoon the shredded beef and pepperoncini mix over the cooked noodles on plates or bowls.
07 -
Cover the slow cooker and cook on low for 8 hours until beef falls apart easily.
08 -
Throw some chopped parsley on top and add more pepperoncini if you like before serving.
09 -
Put the drained noodles onto your dish or bowls first.
# Helpful Tips:
01 -
Want more kick? Add extra pepperoncini or a dash of hot sauce. Serve with crusty bread to soak up the tasty sauce. Make sure beef is fully covered in liquid so it cooks evenly.