Ingredients
Scale
- 2 lbs. beef stew meat, (raw cubed beef)
- 1.74 oz brown gravy packets, (two .87 oz. packets)
- 1 ½ cups water
- 1 onion, diced
- 2 cups sliced mushrooms
- ½ tsp. dried leaf thyme, (not ground)
- ½ tsp. dried leaf oregano, (not ground)
- ½ tsp. black pepper
- 16 oz. sour cream
- 8 oz. egg noodles, cook according to package directions on the stove top
Instructions
- Place the stew meat, diced onions, and sliced mushrooms into the slow cooker.
- Sprinkle the thyme, oregano, and black pepper over the top.
- In a small bowl, whisk together the water and brown gravy mixes, then pour this mixture over the meat and vegetables.
- Cook on low for 8 hours or high for 4 hours, keeping the lid closed during cooking.
- Stir in the sour cream until it is smooth and well combined.
- Add the drained cooked egg noodles, stir again, and serve. Salt and pepper to taste if desired.
Notes
For a richer flavor, sear the beef in a pan before adding it to the slow cooker.
This dish pairs well with garlic bread or a side salad for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 490 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg