Beef Stroganoff

Ainekset

BEEF:

3 pounds chuck roast, fat trimmed

1 cup water

1 teaspoon Better Than Bouillon Roasted Beef Base

2 teaspoon salt

1 1/2 teaspoons onion powder

1 teaspoon garlic powder

1/4 teaspoon ground black pepper

STROGANOFF GRAVY:

2 tablespoons butter

1 package button mushrooms, thinly sliced

half a yellow onion, thinly sliced

2 cloves garlic, thinly sliced

1 tablespoon fresh thyme leaves

1 1/2 tablespoons tomato paste

1 1/2 tablespoons Better Than Bouillon Roasted Beef Base

2 tablespoons flour

2 teaspoons Worcestershire sauce

1 tablespoon Dijon

2 cups water

1/2 cup heavy cream

Ohjeet

All beef ingredients in the slow cooker for 4-5 hours until tender and shreds easily.

Sauté onions and mushrooms in the butter over medium heat until very rich in color, about 15 minutes. Add garlic, thyme, tomato paste, Better Than Bouillon, and flour; sauté for a few minutes.

Add Worcestershire, Dijon, and water. Bring to a simmer. Add cream gradually until it’s the color you like it. Add shredded beef in to the gravy (I used about half of the beef and saved the other half for later).

Garnish with chives and sour cream, and serve on egg noodles or a baked potato (my fave)!