Beef and Mushrooms with Egg Noodles Recipe | Recipe Finder

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4servings
240minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Cellulose
Vitamins	A, B₁, B₂, B₃, B₉, B₁₂, C, D, P
Minerals	Zinc, Copper, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 (10 oz) can cream of mushroom soup
1 cup beef broth
1/3 cup dry red wine
1 (1 oz) envelope dry onion soup mix
1/2 teaspoon freshly ground pepper
1 (8 oz) package sliced baby portobello mushrooms
1 (2 lb) boneless chuck roast , trimmed
1/2 (16 oz) package extra- wide egg noodles
3 tablespoons chopped fresh parsley , divided

Instructions Jump to Ingredients ↑

Whisk together first 5 ingredients in a lightly greased 5-quart slow cooker. Stir in mushrooms. Add roast to slow cooker.
Cover and cook on High 4 to 4 1/2 hours or until beef is tender and shreddable.
Meanwhile, prepare noodles according to package directions. Toss hot cooked noodles with 2 tablespoons parsley.
Spoon beef mixture over hot cook noodles. sprinkle with remaining 1 tablespoon parsley, and serve immediately.

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