Imported from Instagram

Million Dollar Beef & Noodles

Name: Million Dollar Beef & Noodles
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb beef stew meat; 8 oz chive and onion cream cheese (One container; Boursin Garlic & Fine Herbs can also be used.); 2 can cream of mushroom soup (Two standard cans; can size was not stated in the transcript. Estimated at 10.5 oz each.); brown gravy mix (Amount not stated; estimated as one standard packet.); 1.5 tsp garlic powder (Transcript states about 1 to 2 teaspoons; midpoint shown.); 1.5 tsp onion powder (Transcript states about 1 to 2 teaspoons; midpoint shown.); black pepper (Amount not stated.); 1 cup beef broth; 1 block regular cream cheese (Block size was not stated; estimated as an 8-ounce block.); 2 tbsp butter; 1 cup sour cream (Transcript describes this as one entire container; container size was not stated. Estimated as 1 cup.); 12 oz cooked egg noodles (Cooked before adding to the slow cooker; the transcript does not provide the noodle-cooking instructions.)

Recipe by Sean Alexander @seanyboycooks · Instagram

Imported by Jordan Morrissey on SeeMeCook

A rich, creamy slow-cooker beef and noodle dish made with tender stew meat, cream cheese, cream of mushroom soup, sour cream, and savory seasonings. Cooked egg noodles are folded in at the end for a comforting one-pot-style meal.

8 servings315 minAmerican

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Ingredients

2 lb beef stew meat
8 oz chive and onion cream cheese (One container; Boursin Garlic & Fine Herbs can also be used.)
2 can cream of mushroom soup (Two standard cans; can size was not stated in the transcript. Estimated at 10.5 oz each.)
brown gravy mix (Amount not stated; estimated as one standard packet.)
1.5 tsp garlic powder (Transcript states about 1 to 2 teaspoons; midpoint shown.)
1.5 tsp onion powder (Transcript states about 1 to 2 teaspoons; midpoint shown.)
black pepper (Amount not stated.)
1 cup beef broth
1 block regular cream cheese (Block size was not stated; estimated as an 8-ounce block.)
2 tbsp butter
1 cup sour cream (Transcript describes this as one entire container; container size was not stated. Estimated as 1 cup.)
12 oz cooked egg noodles (Cooked before adding to the slow cooker; the transcript does not provide the noodle-cooking instructions.)

Steps

1
Place the 2 pounds of beef stew meat in a slow cooker.
2
Add the 8-ounce container of chive and onion cream cheese. Boursin Garlic & Fine Herbs may be used instead, as suggested in the source.
3
Add the two cans of cream of mushroom soup, scraping the second can into the slow cooker.
4
Add the brown gravy mix, garlic powder, onion powder, and black pepper.
5
Pour in 1 cup of beef broth.
6
Add one block of regular cream cheese and 2 tablespoons of butter.
7
Mix the ingredients around briefly to distribute them.
8
Cover the slow cooker and cook on high for 4 to 5 hours, until the beef is heated through and tender according to the source.
9
Remove the lid and stir thoroughly so the meat, sauce, and flavors are well combined.
10
Add 1 cup of sour cream and stir until it is fully mixed into the creamy sauce.
11
Add the 12 ounces of cooked egg noodles and gently fold them into the beef and sauce.
12
Serve the beef and noodles once the noodles are mixed in.

Notes

The transcript does not specify the amount of brown gravy mix or black pepper, nor the sizes of the soup, cream cheese, and sour cream containers. Those quantities were estimated where needed for nutrition and serving calculations. The source says to use cooked egg noodles but does not explain how to cook them.