Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 1 large onion, diced
- 8 oz fresh mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup full-fat sour cream
- 1 tbsp Dijon mustard
- 8 oz egg noodles or rice
- Salt and pepper to taste
- 1 tbsp olive oil (for browning)
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the beef pieces until browned on all sides. Transfer to a slow cooker.
- In the same skillet, sauté onions and garlic until translucent. Add to the slow cooker with mushrooms.
- Pour in beef broth, Dijon mustard, salt, and pepper. Stir well.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Once done, stir in sour cream until fully combined.
- Serve over cooked egg noodles or rice.
Notes
- For added flavor, consider mixing in fresh herbs like thyme or parsley before serving.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 360
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg