Crockpot Creamy Beef & Mushrooms Over Noodles

• Meat

  • 2 tbsp Beef boullion
  • 2 1/4 lbs Beef stew meat or sirloin tip

• Produce

  • 1 package Cremini mushrooms
  • 1/2 tbsp Garlic
  • 3 tbsp Onion, dried
  • 1/4 tsp Onion powder

• Canned Goods

  • 3 cups Beef stock, low-sodium

• Baking & Spices

  • 3 tbsp Flour, white
  • 1 packet Gravy mix

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Half and half

Found on chelseasmessyapron.com

Description

Directions

• Generously grease or line your crockpot with a crockpot liner. Youll need a large crockpot for this meal; I use a 6-quart.
• Add in the uncooked meat (if you use beef stew meat or sirloin tip steak -- cut it against the grain into 1 inch cubes), gravy mix, dried onion flakes, all the seasonings, boullion granules, 2 and 1/2 cups beef stock (reserve the last 1/2 cup for later), minced garlic and mushrooms (add mushrooms halfway through the cooking time if you want them to be firmer).
• Stir together and cover. Cook on low for 6-9 hours or until the meat is tender. Stir occasionally if youre around.
• Once the meat is cooked through and tender, prepare the roux.
• In a small saucepan over medium heat add in the butter. Melt.
• Briskly whisk in the white flour and then cook for 1 minute.
• Add in the reserved 1/2 cup beef stock or broth and whisk until smooth. Whisk in the half and half and briskly whisk until smooth.
• Pour the roux into the crockpot (be careful it can sizzle and steam when added) and briskly stir to combine.
• Follow package directions to cook the egg noddles and serve over the prepared egg noodles. Optionally garnish with a spoonful of sour cream (stir it in) and fresh parsley if desired. Season to taste with salt and pepper if desired.