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Slow-Cooker Tangy Beef & Noodles

by on March 30, 2011 in Main Courses, Slow Cooker March 30, 2011 Main CoursesSlow Cooker
See post on Haley’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A perfect dinner for busy weeknights!

Ingredients

  • 2-½ pounds Beef Stew Meat
  • 1 cup BBQ Sauce
  • 1 Tablespoon Prepared Horseradish Sauce
  • 1 teaspoon Yellow Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 1 teaspoon Alpine Touch (optional)
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 2 dashes Tabasco
  • 2 dashes Liquid Smoke
  • 4 ounces, weight Sliced Mushrooms
  • 1 whole Onion, Caramelized
  • ½ pounds Cooked Egg Noodles

Preparation

Place beef in a slow cooker. Combine all the ingredients in a mixing bowl except sliced mushrooms, caramelized onions, and egg noodles. Pour sauce over the beef. Cover and cook on Low for 8–9 hours.

1 to 2 hours before your are ready to eat, add in the the mushrooms and caramelized onions. Continue cooking for 1–2 hours. Serve the Tangy Beef over noodles and enjoy!

2 Comments

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andreacooks on 4.6.2012

I have made this a few times and my children loved it. Just the right amount of spicy.

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prairieprincess on 11.18.2011

This smelled so good when I put it in in the morning but by the time I got home from work 8 hours later it had cooked too long and the top of it was burnt. :( I’ll try it again with a shorter cooking time.

One Review

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Kellie on 9.4.2011

This was a fabulous dish and my whole family loved it. I did not have the Alpine Touch (whatever THAT is) or the liquid smoke. I cannot imaging them being able to improve the dish at all. Yum.

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