Solid, and stick-to-your-ribs, this Inactive Cooker Kine & Noodles is a walkover to accomplish!
INGREDIENTS
- 2-3 lb. beef roast
- 1 can (14 oz.) reduced-sodium beef broth
- 1 envelope (from a 2.2 oz. box) beefy onion soup mix
- 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
- 3-4 cloves garlic, minced
- 6-8 cups beef broth or water, more if desired
- 1 pkg. (24 oz.) frozen home-style egg noodles
- Salt and pepper, to taste
See Also Another Recipe
Manual
- In a oversize bowlful, commix the kine stock, strapping onion soup mix, take of cloud soup, and garlic cloves. Set parenthesis.
- Locate the guy in a 5-qt. (or larger) moderato cooker. Add the soup accumulation. Concealing and ready for 8 hours or long on LOW, or until the cows shreds easily.
- In the period, wound boeuf separated and add 6 -8 cups of cattle broth or irrigate. Treat and talk to navigator an added 8 hours on LOW.
- An minute before you eat, add egg noodles, seasoner and flavorer. Couple and prepare for an more time on Alto or until noodles are chewable.
0 Comments