Bison Ribeye with Mushrooms and Noodles (Crock-Pot Recipe)

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 - High Plains Bison Ribeye steaks, 9 oz. each, thawed
2-12 oz. cans of sliced button mushrooms with juice
1-12oz. bag dry egg noodles
2 cups water
Salt, ground black pepper and granulated garlic to taste

Plug in crock-pot and set on high.

Add 4 thawed Bison ribeyes. Place lid on crock-pot and cook for 2-1/2 hrs. Reduce heat to low and cook for an additional hour.

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

Carefully remove Bison ribeyes, pour in dry noodles all at once. Stir to coat noodles with juice in the crock-pot, and then add 2 cups water. Return ribeyes to crock-pot and place lid on top and cook for an additional 1 1/2 hour or until noodles are cooked to your liking. Season with salt, ground black pepper and granulated garlic to your liking.