Ingredients
Prep
- 3 C cooked ground beef
- 1/2 C frozen chopped onion
- 4 oz sliced mushrooms
- 2 T dry white wine or beef broth
- 1 T Worcestershire sauce
- 1 T tomato paste
- 1/2 t garlic powder
- salt and pepper to taste
On Cooking Day
- 14.5 oz beef broth
- 8 C salad greens
- 1/2 C flour
- 4 T water
- 1 C sour cream
- 1 bag egg noodles
Instructions
To Assemble
- Mix all ingredients in a large zipper bag. Season with salt and pepper. Zip to seal and shake to mix.
To Cook
- Pour mixture into slow cooker. Stir in beef broth. Cover and cook on low in a 3 or 4 quart slow cooker for 4-6 hours.
- Turn control to high. Mix flour with a small amount of water until flour is dissolved. Stir flour in to meat mixture. Cook on high for about 15 minutes until slightly thickened. Turn off heat and stir in sour cream. Season with salt and pepper to taste.
- Meanwhile, cook egg noodles according to package directions.
- Serve mixture over cooked egg noodles and a salad on the side.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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INSTANT POT: Pour mixture and beef broth into Instant Pot and cook on high pressure for 6 minutes. Release pressure. Turn to sauté. Whisk in flour/water mixture. Turn off heat and stir in sour cream.
©5dinners1hour llc 2026 · viewed on www.5dinners1hour.com on 09/12/26