Ingredients
- 1 1/2 pounds beef chuck (trimmed and cut into large cubes)
- 1 tablespoon oil
- 1 onion, chopped (large onion)
- 2 cups mushrooms (white)
- 3 cloves garlic, pressed
- 3 tablespoons Worcestershire sauce
- 1 1/2 cups beef broth
- 1/4 teaspoon dried dill weed
- Salt and pepper, to taste
- 3/4 cup sour cream
- 1/4 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
How to Make
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Step 1: Preheat a pan on medium high and add the oil.
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Step 2: Pat dry the beef , sprinkle well with salt and pepper, then brown on all sides - add the beef to the slow cooker.
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Step 3: In the same hot pan, add the onions ( and a bit more oil if needed), cook until clear then add the garlic and cook for another minutes- add to the crockpot.
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Step 4: Add to the crockpot the mushrooms, Worcestershire, beef broth and dill weed.
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Step 5: Cook on high for 4 hours or until the beef is fork tender and soft .
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Step 6: In a small pan over medium, make a roux from the flour and butter, cook for 1-2 minutes and add to the crockpot.
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Step 7: Stir in the cream, dijon and sour cream - then cook for about 20 minutes more, stirring if needed.
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Step 8: Taste the sauce and add more salt and pepper if needed.
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Step 9: Serve over noodles.
We hope you enjoy this recipe!
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