This Amish Beef and Noodles recipe can be made in a slow cooker or an Instant Pot. Served over mashed potatoes, it’s an easy and loved dinner recipe!
Any Midwestern kid is well familiar with this Amish Beef and Noodles. Our school lunches would occasionally have this dish (but chicken flavored) and it was always one of my favorites to see on the menu – a creamy sauce with chunks of chicken, noodles, gravy, all served over an ice cream scoop of mashed potatoes. It was absolute heaven.
I grew up not far from Amish county- I had friends in high school that lived around there, so in the 20 minute jaunt over to their house, it wasn’t uncommon to slow down because you got stuck behind a horse and buggy.
No, seriously.
So I guess I can’t say for certain that this is truly Amish style, but I can tell you with 100% certainty that is “Midwest style,” which more often than not means “comfort food.” Good, hearty, homestyle food that sticks to your ribs when you eat it, and warms you from the inside out, body and soul.
I bet you didn’t know that someone could talk about a dish so passionately, did you?
So somehow my memory of this dish got jogged last week. I think I was researching ideas of what to call another recipe of mine and was googling to see what to name it, and I ran across a similar concept in the results. As soon as I was reminded of it, I had a hankering that I knew had no chance of going away.
I decided to adapt the memory into this Amish Style Beef and Noodles with mashed potatoes, using a nice chuck roast instead of chicken, and doing the whole thing in a slow cooker for added ease, using just basic pantry ingredients. I always like to come up with new recipes to keep in my “default wheelhouse:” recipes that I can throw together because I already have everything I need to make it.
The whole thing was able to be cooked in my multi cooker- I browned the beef, then switched it over to the slow cooker setting for several hours on LOW to shred the beef. For the last hour, I stirred in the uncooked noodles, so they could cook in the broth and take on the flavor of the heavenly broth that was produced after 6 hours of slow cooking in a bath of flavor-makers.
Cooking Beef and Noodles in an Instant Pot:
I think this recipe could be very easily adapted for the Instant Pot. While I just got mine, so I’m a bit of a novice, I would say that you could brown the meat on the “sauté” setting, then switch to “Meat” for 40 minutes, 10 minute natural release, then quick release. Add your noodles and return to the “sauté” setting for 10 minutes, until the noodles are cooked through. Of course, you could also follow the recipe as written using the “slow cook” setting as well.
If you like this Amish Beef and Noodles recipe, try these:
- Beef Burgundy
- Beef Stroganoff
- Stouffer’s Copycat Escalloped Chicken and Noodles
Slow Cooker Amish Beef and Noodles
Ingredients
- 2 1/2 lbs chuck roast
- salt & pepper
- 1 packet onion soup mix
- 1 packet au jus mix
- 1 14 oz can beef consommé
- 12 oz canned whole mushrooms
- 1 14 oz can cream of mushroom soup
- 8 oz medium egg noodles
- 1 cup milk or cream
- mashed potatoes, for serving
Instructions
Heat a skillet over high heat. Add 1 tablespoon olive oil. Season chuck roast with salt and pepper, then sear in the skillet for 3-4 minutes, until browned. Flip and repeat on the other side. If your slow cooker has a "Roast" or "Sauté" setting, you could use this.
Place the roast in the slow cooker, and sprinkle with the onion soup mix and the au jus mix. Pour the consommé and cream of mushroom soup over top and briefly mix together. Add in the mushrooms.
Cook on LOW for 6 hours.
Finely shred the chuck roast in the broth. Stir in the uncooked egg noodles. Recover and cook on HIGH for 1 hour.
Pour in the cream and mix thoroughly.
Scoop mashed potatoes onto a plate and top with a hearty helping of beef and noodles.
Recipe Notes
Is this recipe diabetic friendly
Hi Tammy, I don’t know if it is diabetic friendly or not. I don’t know enough about the diebetic dietary requirements, you will probably just have to check out the ingredients.
Sorry, no. To high in carbs. Leave off potatoes, eat other veggies, and the small serving of the main dish. Works for me. I’m diabetic.
I have a husband coming home from the hospital so I need easy recipes to use. Thank you.
I love to eat and I like to try new foods so I am going to like this
This is beef stroganoff without the sour cream.
Is this really salty?
Is this really salty? Also, it is not diabetic friendly since both the noodles and potatoes are carbs.
Thanks for the info! Like I said, I have no knowledge of the diabetic diet, so I wasn’t comfortable answering in any capacity! No, it is not really salty, especially when served over mashed potatoes- they sort of balance each other out, just like when you serve gravy over them. If you are concerned with the salt, use low sodium cream of mushroom and sub the consommé for a no salt beef broth or stock. You can always add more cream/milk at the end to adjust as well. I am not a salt fiend by any stretch, and I love it!
I live in PA dutch country.I grew up eating noodles cooked in the roast beef broths.Very simple and dull for me. I like a little pizazz to noodles. This soundss just perfect for me and hubby, any thing with mushrooms is a hit with him. Can’t wait to try it.
Sounds delight can I cube the meat instead of shredding it
Sure!
I live in Europe, what is “au jus mix please?
Its a gravy mix. Makes a thinner brown gravy: http://amzn.to/2xbUTpk
I noticed it calls for 14 oz. cans of consommé & cream of mushroom soup, but we don’t have those size cans here. Soup comes in 10.5 oz. (regular) or 26 oz. (family size) cans here. Is this a mistake in the recipe or is Texas out of touch with the rest of the country on can sizes?
You’re right. Not sure what was going on in my head. Changing it now! Thanks for bringing it to my attention 🙂
I MADE THIS AND IT WAS VERY GOOD.I HAD LOTS OF GRAVY LEFT OVER ,I MADE SALISBURY STEAK THE NEXT DAY AND COOKED IT IN THIS GRAVY WAS DELICIOUS
I started this recipe and it is cooking on low then found out we are going out to dinner tonight. Can I refrigerate and resume cooking tomorrow with the noodles and cream?
I’m assuming my answer is no longer pertinent, but yes, that should be fine!