Beefy Mushroom on Egg Noodles

Beefy Mushroom on Egg Noodles

Brian CampbellCamfam Cookery
Quick and easy recipe for a wonderful beef stew over egg noodles.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine American
Servings 8
Calories 557 kcal


  • 1 Pressure Cooker


  • 2 lbs Beef your choice of cut
  • 1 Onion small to medium
  • 1 can Campbell's Beefy Mushroom
  • 1 cup water
  • 1 tsp Kosher Salt
  • 1 lbs Wide Egg Noodles


  • Empty can of Beefy Mushroom into pressure cooker.
  • Add onion, water, and beef to pressure cooker. You do not need to cut it up. I use 1lb of brisket and 1lb of sirloin, but you can use any cut you choose.
  • Cook on High Pressure for 20 minutes and slow release.
  • Cook egg noodles according to package instructions.
  • Once the pressure has released naturally, remove lid and stir.
  • Add cooked egg noodles and stir.
  • Serve


Serving: 1cupCalories: 557kcalCarbohydrates: 44gProtein: 31gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 129mgSodium: 630mgPotassium: 551mgFiber: 2gSugar: 2gVitamin A: 35IUVitamin C: 1mgCalcium: 34mgIron: 4mg
Keyword Beef
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