Effortless Mississippi Beef Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
225 g wide egg noodles
02 -
115 g unsalted butter, cut into pieces
03 -
225 g jarred pepperoncini peppers with the liquid
04 -
900 g beef chuck roast, cut into bite-size pieces and trimmed
05 -
28 g au jus gravy mix
06 -
28 g ranch seasoning blend
→ Garnishes
07 -
Extra pepperoncini peppers, if you want more
08 -
10 g chopped fresh parsley
# Instructions:
01 -
Spoon beef and juices over your noodles on plates. Scatter fresh parsley and a few more peppers on top if you like.
02 -
Grab two forks and pull the beef apart right in the slow cooker. Mix it right into the sauce so all those flavors stick.
03 -
About half an hour before your beef is done cooking, boil a big pot of salted water. Cook the egg noodles following the directions until just tender. Pour off all the water.
04 -
Pop the lid on and let that go on low for 8 hours. The beef should fall right apart when it's ready.
05 -
Place slices of butter smack on the beef, then toss in those pepperoncini peppers plus all their juice.
06 -
Put the beef pieces right into the bottom of your slow cooker. Toss both seasoning mixes right over the top.
# Notes:
01 -
Want your sauce thicker? Mix 2 tablespoons each of cornstarch and water, then stir into the sauce for the last 30 minutes of cook time.
02 -
It's cool to swap out egg noodles for another pasta shape. Just check the package and boil them for the time they need.