Note: This started out as a version of beef and noodles. Rather than just beef and noodles, we turned this into a slow-cooker version of beef stroganoff. Rather than steak, the chuck roast/stew meat comes across a less expensive choice with a great taste.
Ingredients
- 1½ – 2 pounds beef stew meat, well-trimmed (I prefer to trim a chuck roast and cut my own stew meat)
- 1 teaspoon Cavender’s All-Purpose Greek seasoning
- One medium to large yellow onion, coarse chop
- 3-4 cloves garlic, minced
- 1 small container portabella mushrooms, sliced (we like them thick)
- 2 cans cream of mushroom soup
- ¾ cup vegetable broth
- 8 oz. sour cream
- ¼ cup flour
- 1 (12-oz.) package of egg noodles (cooked according to package directions on the stove-top)
- Salt and pepper to taste
Directions
- If starting with a chuck roast, trim fat and connective tissue and cut into stew meat. If starting with stew meat from the market, trim excess fat and tissue.
- Place in a large bowl, sprinkle with flour, Cavendar’s, salt, pepper and toss.
- After evenly coated, add onion, mushrooms and garlic and toss again.
- Add the beef to a 6-quart slow cooker.
- Spread cream of mushroom soup evenly over the mixture.
- Cover and cook on high for 5 hours without opening the lid during the cooking time.
- Before serving the dish, turn off the slow cooker and add the sour cream; stir to blend.
- Cook egg noodles as directed.
- Serve your savory beef dish over the egg noodles. If you prefer, you can substitute rice for the egg noodles.
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