Butter Beef with Egg Noodles
Buttery, tender and sure to keep you coming back for more.
I’m always on the lookout for great slow cooker recipes, and this one was born out of another recipe I saw that had terrible reviews. Wherever that recipe failed I put my best efforts to work, and I’m beyond happy with the results.
The red wine vinegar provides the legs for this entire dish to stand on, and the butter works it’s magic as only butter can do. I serve these with a premium egg noodle and nothing else— the dish is simply so good it’s best to just let it stand on its own.—CFG
Ingredients:
1.5 lbs of stewing beef -OR- boneless short ribs
1/2 medium onion, cut into large chunks
1 package French onion soup mix
1/3 cup flour
1/2 tsp seasoning salt
1 rounded tsp paprika
2 tbsp olive oil
1/3 cup butter
1/2 cup red wine vinegar
1/4 cup water
1 package egg noodles
1 green pepper
2 cups white mushrooms
salt and pepper to taste
Directions:
In a medium-sized mixing bowl add 1/3 cup of flour, 1/2 tsp of seasoning salt, 1 rounded tsp of paprika, and 1/2 package of French onion soup mix. Mix the dry ingredients together with a spoon.
Cut 1 1/2lbs of stewing beef in to large 2” chunks -OR- cut boneless short ribs into 4” lengths. Remove any excess moisture with a paper towel and then dredge the meat in the flour mixture. Shake off excess flour and set aside on a dry plate.
Bring a cast iron pan to medium-high heat and add 1 tbsp of oil. Add half of the beef to the pan and sear for 2 minutes. (Only add enough meat to the pan so as not to crowd it when cooking.) Turn the beef over one time and repeat the process. Remove from heat and set aside, then repeat the process with another tbsp of oil and the remaining half portion of beef.
In a slow cooker, add 1/2 of a medium roughly chopped onion, 1/2 cup red wine vinegar and 1/4 cup of water, and then place the seared beef into liquid on top of the onions. Sprinkle the remaining half pouch of French onion soup mix on top of the beef. Cook the meat on a low setting for ~4-5 hours until it’s tender enough to pull away with a fork, then switch to lowest heat setting (typically ‘warm’).
Prepare one package of egg noodles according to package directions.
While pasta is cooking, use a spoon to remove the excess butter from the slow cooker and place it in a large frying pan (~2 tbsp) Discard excess butter pockets. Bring the pan to medium heat and place 2 cups of roughly chopped mushrooms into the pan. Stir the mushrooms continuously to make sure they are completely covered and cook for ~2 minutes. Next, add 1 large green pepper, cut into 1” pieces. Cook for ~1 minute and then add the beef mixture to the frying pan and mix together until fully incorporated.
Add salt and pepper to taste, and plate on a bed of egg noodles.
Serve and enjoy!
