Beef Stroganoff

食材

2 lbs Cubed Beef Chuck Roast

3 Shallots (peeled & chopped)

2 Garlic Cloves (peeled & minced)

2 Tablespoons Olive Oil

4 Tablespoons Butter

4 Tablespoons All Purpose Flour

1 Container Mushrooms (roughly chopped)

3/4 Cup Sour Cream/Greek Yogurt

1/2 Cup Beef Broth

1/2 Cup White Wine

2 Cup Water

1.25 Tablespoons Dijon Mustard

1 Tablespoon Tomato Paste

Worcestershire Sauce

Thyme

Salt

Pepper

Paprika

1 16-oz bag extra wide egg noodles

步驟

Warm olive oil & melt butter over medium heat.

Saute onions, garlic, and tomato paste for 2-3 minutes, then add beef pieces to brown.

Sprinkle flour over top of mixture & cook for another 3 minutes.

Transfer to slow cooker & add in mushrooms.

In a bowl, mix sour cream, wine, beef stock, mustard, worcestershire sauce, and spices. Then, pour this mixture over the beef in the slow cooker.

Add 2 cups water to slow cooker.

Cover & cook for 5-6 hours on high or 7-9 on high until the beef is fork-tender.

Stir in egg noodles, then cover and cook for another 20-30 minutes.