This is the PERFECT cozy recipe for cold fall and winter nights.
SLOW COOKED BEEF & MUSHROOM STROGANOFF
2 pounds boneless chuck roast, cut into 3 x 1/2 inch pieces
8 ounces BEECH mushrooms or 1 pound fresh sliced mushrooms
1 LARGE Vidalia onion, chopped
1 can Campbell’s cream of celery soup
2 tablespoons Bragg’s liquid aminos
2 tablespoons Dijon mustard
1 tablespoon Lea & Perrin’s Worcestershire sauce
3-4 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper
Prepared egg noodles
- Add beef pieces in slow cooker.
- Whisk together the liquid aminos, mustard, Worcestershire sauce, condensed soup and seasoning.
- Fold in onions and mushrooms.
- Cook, covered on low, 6-8 hours or until meat is tender.
- Transfer steak and mushrooms to a serving dish and keep warm.
- Skim fat from the juices.
2 tablespoons cornstarch
2 tablespoons hot water
1 cup sour cream
- Whisk together the hot water and cornstarch until smooth.
- Stir cornstarch mixture into pan juices.
- Cover and continue cooking 10-15 minutes until sauce thickens.
- Stir in sour cream until smooth and consistent.
- Fold in egg noodles and pour over beef and serve immediately.
NOTE: I prefer the Beech mushrooms because of their nutty flavor.