Simply delish! And EASY!
- 1 lb (approx) stew beef (cut into 1” pieces)
- 1/2 white onion chopped
- 1-2 cloves garlic minced
- 5 Oz white mushrooms chopped or sliced
- 1 1/4 cup beef broth
- 1 tsp paprika
- 6 Oz sour cream
- 1 tbs Dijon mustard
- 2 tbs flour
- 8 Oz (about 1/2 package) wide egg noodles
- Chopped fresh parsley for garnish
- to taste Kosher salt
Place stew beef, onion, garlic and mushrooms in slow cooker. Add beef broth and paprika and mix thoroughly. Set slow cooker on low for 6 hours.
After 6 hours, stir in sour cream and Dijon mustard. In a small mixing bowl, make a flour slurry using equal amounts of flour and water and mix in. Continue to cook on low for 20 mins.
Cook noodles to package instructions. Top noodles with beef mixture and top with chopped parsley if desired. Taste for additional salt. ENJOY!
Source: Read Full Article