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Multicooker Creamy Beef and Noodles
Recipes
Multicooker Creamy Beef and Noodles
6 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 medium yellow onion
  • 8 oz whole fresh baby portabella mushrooms
  • 2 lb boneless beef chuck roast
  • ½ teaspoon kosher salt
  • 4 tablespoons grapeseed oil, divided
  • ½ cup dry white wine (or chicken broth)
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • ½ cup unsalted beef stock (or broth)
  • 1 teaspoon freshly cracked black pepper
  • 12 oz wide egg noodles
  • 2 tablespoons fresh chives
  • 1 cup sour cream, divided

Steps

    1. Chop onion coarsely; quarter mushrooms. Cut beef into 1-inch cubes; season with salt (wash hands). Preheat large sauté pan on medium high 2–3 minutes. Place 2 tablespoons oil in pan, then add beef; cook 4–5 minutes on each side until browned, then transfer to multicooker.
    2. Reduce heat to medium. Place remaining 2 tablespoons oil in pan, then add mushrooms; cook and stir 8–10 minutes until browned. Stir in onions; cook 4–5 minutes until they begin to soften. Stir in wine and scrape bottom of pan to release browned bits. Transfer mixture to multicooker.
    3. Stir into multicooker: soup, Worcestershire sauce, beef stock, and pepper. Cook on HIGH 50 minutes or until beef is tender and 210°F. Let pressure release naturally 10 minutes, then release remaining pressure carefully.
    4. Cook noodles following package instructions. Slice chives thinly. Stir ½ cup hot beef mixture into ½ cup sour cream to temper, then stir mixture into multicooker. Serve beef over noodles; top evenly with chives and remaining ½ cup sour cream.
    Chef's Tip: Cook in slow cooker on HIGH 5 hours (or LOW 8–10 hours) or until beef is tender and 210°F.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Multicookers vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 770, Total Fat 42g, Sat Fat 14g, Trans Fat 0g, Chol 220mg, Sodium 620mg, Total Carb 48g, Fiber 1g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 42g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 10%