Ingredients

3 lbs. (1.4 kg) chuck or blade roast, cut into chunks
1 onion, diced
2 garlic cloves, minced
8 oz. (250 g) baby bella mushrooms, sliced
2 cups (500 mL) beef broth
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
½ tsp (2 mL) paprika
½ tsp (2 mL) each salt and pepper
3 tbsp (45 mL) cold water
2 tbsp (30 mL) flour
½ cup (125 mL) sour cream
Egg noodles or mashed potatoes
Optional: Chopped parsley

Directions

Add the beef, onion, garlic, and mushrooms into the insert of the Deluxe Home & Away Slow Cooker. In a medium bowl, whisk together the broth, tomato paste, mustard, Worcestershire sauce, paprika, salt, and pepper; pour over the beef. Cover with the lid and set to LOW for 8 hours or HIGH for 4 hours, or until the beef is very tender.
Remove the beef and shred it.
When there are 20 minutes remaining, combine the water and flour; whisk until smooth. Add to the slow cooker and whisk until there are no lumps. Return the beef to the slow cooker and continue cooking to thicken the sauce.
Meanwhile, prepare the egg noodles or mashed potatoes.
Place the sour cream into a bowl. Temper the sour cream by stirring a few spoonfuls of the hot gravy into it until smooth. Then stir the warmed sour cream mixture back into the slow cooker and mix until combined.
Serve the beef stroganoff over the egg noodles or mashed potatoes. Top with parsley, if you’d like.

Yield:

8-10 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 270, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 110 mg, Sodium 540 mg, Carbohydrate 7 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugar), Protein 36 g