Ingredients
– 2 pounds of beef chuck, cut into 1-inch pieces
– 1 medium onion, chopped
– 8 ounces of mushrooms, sliced
– 3 cloves of garlic, minced
– 3 cups of beef broth
– 1 tablespoon of Worcestershire sauce
– 1 tablespoon of Dijon mustard
– 1 teaspoon of paprika
– 1 cup of sour cream
– 2 tablespoons of all-purpose flour (optional)
– Salt and pepper, to taste
– Egg noodles or rice, for serving
– Fresh parsley, chopped (for garnish, optional)
Equipment Needed
– Slow cooker
– Cutting board
– Sharp knife
– Measuring cups and spoons
– Large skillet (optional)
– Serving spoon
Step-by-Step Instructions
To make this delightful dish, start by preparing your ingredients. If you have the time, I like to sear the beef in a skillet over medium-high heat first. This adds a wonderful depth of flavor, but it’s totally optional if you’re in a hurry. After browning the beef, I transfer it to my slow cooker along with chopped onions, sliced mushrooms, and minced garlic. Then, I pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Give it all a good stir and season with salt and pepper. It’s as simple as that! (See the next page below to continue steps…)