Ingredients
1lbEgg Noodles
4tbspunsalted butter,divided
8ozcrimini mushrooms,sliced
2lbschuck roast
½tspkosher salt
½tspground black pepper
1yellow onion,thinly sliced
3cupsbeef stock
1tbspWorcestershire sauce
¼cupsour cream
Preparation
Add 2 tablespoons of butter to a cast-iron skillet on medium-high heat.
Saute the mushrooms and onions for 2 to 3 minutes until brown before stirring.
Add the remaining 2 tablespoons of butter.
Apply salt and pepper to the chuck roast and add it to the pan.
Sear on high heat for about 3 minutes on each side.
Remove the steak from the pan and cut into 3-inch cubes.
Add the egg noodles, mushrooms, onion, beef, beef stock, and Worcestershire sauce to the slow cooker and stir.
Cook on Low for 2 to 3 hours or until the pasta is cooked through.
At the one hour mark, stir the pasta.
Remove the beef cubes and slice thinly.
Return the beef to the slow cooker.
Add in the sour cream and stir before serving.
