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Lunch / Dinner

Beef & Noodles with Mushrooms

If the thought of a creamy sauce full of tender chunks of beef, mushrooms, and hearty egg noodles isn’t enough to get you to sit down to the table, then seeing it ladled over rich garlic and chive mashed potatoes is sure to seal the deal in the best way. This might just be the ultimate comfort food.

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Test Kitchen Tip

Two things that spoil mushrooms are warm air and moisture, so keeping them fresh can be tricky. Transfer mushrooms packaged in plastic to a paper bag, and store them, unwashed, in the refrigerator.

Choosing a steak seasoning can be tricky since there are endless options. Montreal is a good one to start with if you don’t already have a favorite.


Season roast with steak seasoning, salt, and pepper. Sear roast in oil in a sauté pan over medium-high heat until brown on all sides, 10 minutes. Transfer roast to a 4- to 6-qt. slow cooker.

Deglaze pan with wine, scraping up any brown bits, then add to slow cooker along with onion, garlic, thyme sprigs, and bay leaf. Cover slow cooker and cook roast until tender on high setting, 4–5 hours, or low setting, 6–8 hours. Transfer roast to a cutting board and break into large chunks, trimming any excess fat, then tent with foil. Discard thyme sprigs and bay leaf.

Add broth, Worcestershire, and noodles to slow cooker, cover, and cook until noodles are fully cooked on high setting, 1–1½ hours.

Melt butter in a skillet over medium-high heat. Add mushrooms and cook until they release their liquid and it evaporates, 10 minutes.

Stir beef, mushrooms, and cream into noodles during the last 15 minutes of cooking; season with salt and pepper.


After searing the roast, deglaze with wine to loosen and dissolve the fond in the bottom of the pan.


So the sauce doesn’t get watery, be sure the frozen noodles don’t have any ice crystals on them.

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