BISON RIBEYE WITH MUSHROOMS AND NOODLES

A delightfully simple recipe that yields a dish that’s full of heartwarming goodness. Slow-cooked to bring out a rich flavor your entire family will love.

• 4 (9oz.) bison ribeye steaks

• 2 (12oz.) cans of sliced button mushrooms with juice

• 1 (12oz.) bag of dry egg noodles

• 2 cup water

• Salt and pepper to taste

• Garlic, granulated

1. Plug in the crock-pot and set it on high. Add thawed steaks.

2. Place lid on crock-pot and cook for 2½ hours.

3. Reduce heat to low, and cook for an additional hour.

4. Open both cans of mushrooms and pour into crock-pot, juice and all. Replace the lid, and cook for an additional hour.

5. Carefully remove the steaks, and pour in dry noodles all at once.

6. Stir to coat noodles with juice in the crock-pot, and then add 2 cups water.

7. Return steaks to crock-pot, place lid on top, and cook for an additional 1½ hours, or until noodles are cooked to your liking.

8. Season to taste with salt, pepper, and garlic.