I love meals like this when the weather is getting cooler. The beauty of this dish is that you can prepare the entire thing the night before, refrigerate it, then put it in the slow cooker in the morning before work. And...Voila! Dinner is ready when you get home.
Ingredients
- 31/2 cup low sodium beef broth
- egg noodles or rice, as desired
- 1/2 cup sour cream
- 1 cup water
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 2 lb top round beef or beef cube
- 1 tbsp all-purpose flour
- 2 scallions, chopped
- 2 garlic cloves
- 3 portobello mushroom caps, approximately 3 cups halved and sliced
- 1 tsp (1/2 stick) butter
- 2 tsp canola oil
- 1/4 cup all-purpose flour
Directions
- Heat oil in a large nonstick saute pan over medium heat.
- If using the top round of beef, cut the meat into 1"cubes; then dredge the cubes in flour so that they are coated on all sides.
- Brown the meat in the oil for 5-7 minutes on all sides; then place in your slow cooker.
- Add the butter to the pan; then add the mushrooms, garlic and scallions. Saute 2 minutes until the mushrooms start to sweat. Remove from the pan and place in your slow cooker.
- Next, in the same pan, whisk in your flour to form a roux; then add your broth, mustard, parsley, thyme and wine. Bring to a boil until it's slightly thickened and add to your slow cooker.
- Cook on warm 6-8 hours; low 4-6 hours or high 2-3 hours; depending on how long you will be away from your slow cooker.
- After the meat has cooked and is tender, combine the 1/4 cup of flour and cold water together and mix well so that there are no lumps. Add the flour mixture to the beef mixture as needed depending on how thick you like your gravy (I like to make extra sauce for the noodles or rice); then stir in the sour cream. Serve over noodles or rice.
Read more from Carrie's Experimental Kitchen.
