Description
Melt-in-your-mouth tender chunks of beef slowly simmered in a creamy mushroom sauce. As easy as it is delicious!
Ingredients
Units
Scale
- 1 tablespoon oil (more if needed)
- 2 lbs (908g) chuck roast or stewing beef cut into 1 1/2 inch cubes
- 1 onion diced
- 2 1/4 cups (511g) beef broth, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 pound (454g) mushrooms, sliced
- 1 cup (208g) sour cream
- 3 tablespoons cornstarch
- 12 oz (340g) egg noodles, cooked and tossed with 1 tablespoon butter
- Optional garnish: chopped fresh parsley or dill
Instructions
- Heat oil in a skillet or cast iron pan. Sear beef in small batches until browned on all sides. Add to slow cooker.
- Sauté onion in pan, adding more oil if necessary until golden and soft. Add to slow cooker.
- Add 2 cups beef broth, Dijon, garlic powder, Worcestershire, and mushrooms to slow cooker.
- Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
- Combine remaining ¼ cup broth with cornstarch and stir until smooth. Stir into slow cooker. Cover and cook and additional 10 minutes or until thickened.
- Stir in sour cream.
- Serve over egg noodles.
Notes
Browning the beef adds tons of flavor to the dish. If you’re really in a hurry, you can skip the browning step and just combine everything in the crock pot.
I use a full fat sour cream and have no problems with the sauce curdling. If you use a lower fat sour cream or Greek yogurt, (or just want to be extra careful) temper it first by stirring some of the hot sauce into the sour cream or yogurt, then stirring the sour cream or yogurt into the slow cooker.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course, pasta
- Method: slow cooker
- Cuisine: American, Russian
Nutrition
- Serving Size:
- Calories: 417
- Sugar: 3.4 g
- Sodium: 803 mg
- Fat: 16.9 g
- Carbohydrates: 26.6 g
- Protein: 38.7 g
- Cholesterol: 119.2 mg