Slow Cooker Sour Cream Mushroom Ribeye Bites Step-by-step instructions

Before you start

Before starting, cut the ribeye into 1-inch cubes and dice the onion. If using mushrooms, slice them. Measure out the sour cream and gravy mix.

Have the slow cooker ready and all the ingredients within reach. The prep takes just 10 minutes, and then the slow cooker does the rest.

Instructions

Layer and Mix

1. 1Layer the Ingredients
   Place the cubed ribeye bites in the bottom of a 6-quart slow cooker. Spread the diced onion over the beef. Pour the condensed cream of mushroom soup over the top, making sure to cover as much of the meat as possible. Add the sliced mushrooms if using.
   Look for The beef should be evenly coated with the soup mixture.
   Tip For extra flavor, sear the beef in a hot skillet before adding to the slow cooker.
2. 2Top with Sauce Mixture
   In a small bowl, whisk together the sour cream and dry brown gravy mix until smooth. Pour this mixture over the beef and soup in the slow cooker. Stir gently to combine everything, being careful not to break up the beef too much.
   Look for The sauce should look creamy and well blended.
   Tip If the gravy mix is lumpy, sift it before whisking.

At the end of this phase, the slow cooker contains the raw beef, onions, soup, and sour cream mixture. The sauce should look creamy and well combined. The raw meat and vegetables should be coated evenly. This is the point where everything is ready to cook.

Slow Cook

3. 3Slow Cook on Low
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender. The sauce will thicken slightly as it cooks. Stir once halfway through if possible. Let it rest for 3 minutes before slicing.
   Look for The beef should be easily pierced with a fork and the sauce bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low yields the most tender beef.
4. 4Check for Doneness
   After the cooking time, check the beef for doneness. It should be fork-tender and have reached an internal temperature of at least 145°F (63°C). If not, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
   Look for The beef should be very tender and the sauce thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use an instant-read thermometer to verify the temperature.

After several hours, the slow cooker will be bubbling gently, and the aroma of beef and mushrooms will fill the kitchen.

The beef should be visibly tender, and the sauce will have deepened in color. Check that the beef is cooked through and tender before moving on.

Finish and Serve

5. 5Cook the Noodles
   About 15 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain well and toss with the butter until melted.
   Look for The noodles should be tender but still firm to the bite.
   Tip Reserve some pasta water to loosen the sauce if needed.
6. 6Rest and Serve
   Once the beef is done, turn off the slow cooker and let it rest for at least 3 minutes. Serve the beef and gravy over the buttered noodles. Season with salt and pepper to taste.
   Look for The beef should be juicy and the sauce creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a richer sauce, stir in an extra tablespoon of sour cream just before serving.

The noodles are cooked and buttered, and the beef has rested. The sauce is creamy and coats the back of a spoon. The beef is fork-tender and has reached the proper temperature. Everything is ready to be plated and served.

Common mistakes

One common mistake is opening the slow cooker too often, which lets out heat and extends cooking time. Another is using a lean cut of beef, which can become dry and tough.

Stick with well-marbled cuts like ribeye or chuck. Also, avoid adding extra liquid, as the soup and sour cream provide enough moisture.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds with a fork. The internal temperature should reach at least 145°F (63°C) for safe consumption.

The sauce will have thickened slightly and the onions will be soft and translucent. If the beef is still tough, continue cooking for another 30 minutes and check again.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest