Warning, what you’re about to see below, isn’t pretty. And it isn’t even appetizing. But believe me, in 7 hours or so, you’re going to be serving up something delicious (see above) and a lot better looking than when it started.
This dish started out as a version of beef stroganoff and was headed in the right direction. What I forgot was the important, very last step of removing the sauce from the heat and then whisking in sour cream. Instead of incorporating nicely and making the sauce creamy, the sour cream broke down under the heat and didn’t break up well without the help of a whisk. Still, the flavor was really good. So out with the stroganoff recipe I was going to give you and in with:
Beef and Noodles with Mushroom-Onion Sauce!
Serves up to 10 (serve one batch and freeze the other for tough day when you don’t want to cook)
2 chuck roasts (I get mine at Sam’s Club where they are packaged in two and when they are on sale)
1 can Campbell’s golden mushroom soup or cream of mushroom soup
1 can Campbell’s onion soup
1 can of water from the onion soup can
1 14-ounce container of full-fat sour cream
1 white or yellow onion, sliced
1 pound white button mushrooms, sliced or mix and match white button mushrooms with baby bellas
1 bag wide egg noodles
- Place half the onion slices in the bottom of a crockpot.
- Place one FROZEN roast on top. Pour half of each of the soups on top.
- Place the other FROZEN roast on top of the other one, a slightly different direction as your crockpot will allow so they aren’t completely stacked on top of each other. You read right, I use frozen, rock solid hunks of meat because I found that it comes out beautifully tender, more so than if it was thawed.
- Put the rest of the onions and the rest of the soup on top. Note, with the cream of mushroom soup, you may need to take a rubber spatula to loosen it and glop it on, spreading it a little bit. It will make a funny sound coming out.
- Fill the onion soup can with water and pour it AROUND the two roasts, not over the top.
- Put the lid on the crockpot and cook it on HIGH about 7 hours. If you’re home to do so, at around 3-4 hours, carefully turn the meat over and switch their positions if you can, without splashing everywhere. This also helps with tenderness.
- Check the meat by sticking a fork in it at around 6-7 hours. It should be very tender.
- Carefully remove the roasts and put them in a large bowl. After a few minutes, take two forks and shred the meat, removing any chunks of fat. Season with a little salt and pepper.
- Pour or ladle the remaining juice and onion into a pot over high heat. Stir periodically as it boils, cooking down and getting thicker.
- Turn off the heat and add the sour cream, a little at a time, stirring to blend it.
- Meanwhile, be cooking your noodles. If they get done early, drain them and drizzle with olive oil, mixing to coat them so they don’t stick so much.
- In a DRY, heated skillet such as a cast iron one, start cooking the mushrooms. This can actually be done in advance. Turn them periodically until they are brown and a little wrinkly. I learned a long time ago to cook mushrooms dry because they release their own liquid and will have a more intense flavor without the help of butter or oil. Add them to the sauce.
- Serve by spooning noodles in the dish, placing some shredded beef on top and then a good ladle or two of the sauce that has the onions and mushrooms in it. Sprinkle with some parsley, preferably fresh, for a dash of color.