Slow Cooker Beef and Noodles

*Important Note*
This dish takes a long time to cook but little effort so please make sure to plan accordingly. The meat needs to cook for 24 hours before serving.The dish takes 25 hours total to make and it is best served immediately after completion.

3 beef rib steaks
3 envelopes powdered brown gravy mix
3 cans beef broth
2 cups sliced portobello mushrooms
1/2 cup diced onions
1 stick butter
1 bag egg noodles

In a bowl whisk together the 3 envelopes of Brown gravy with the 3 cans of beef broth. Place the 3 rib steaks, onions, and mushrooms into the slow cooker on low. Pour the gravy mixture over top of all the ingredients making sure everything is completely submerged. Let cook for 24 hours on low stirring and checking occasionally. After 24 hours remove the meat from the liquid. Return the liquid to the slow cooker on low heat. Separate the bones from the meat and discard them. Shred the meat and return it to the slow cooker with the liquid that is already in there. Add the stick of butter and the bag of noodles. Let cook on low for an hour stirring occasionally to make sure the noodles are cooking evenly and not sticking. Serve immediately. Also freezes nicely for future meals.

Cooking With Leftovers: Chicken Noodle Soup

Every time I make lasagna roll ups I go ahead and cook the whole box of noodles because I need 8 prefect noodles to make them and let's face it, it takes a whole box to get 8 sometimes! Then I am left with a pot of cooked noodles and nothing to do with them. It dawned in me yesterday, chicken noodle soup! It was so delicious and super easy to make. Follow the simple instructions below, your mouth will be glad you did!

Ingredients:

8-10 lasagna noodles, cooked and shredded
2 - 32oz boxes of chicken broth
4 cans of diced chicken, shredded, do not drain
1/2 onion diced
2 stalks celery diced
1 carrot shredded and diced
1/2 cup butter (see recipe)
Salt and pepper to taste
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon rosemary fresh or dried
1/2 tablespoon parsley fresh or dried

Directions:

Use a stock pot to cook your soup in. Put all ingredients into the pot. Cook on medium until it boils for one minute then reduce heat and simmer for 30-40 minutes. Serve with saltine crackers. Serves 8- 1 cup servings.