Total time: 6 hours 10 mins
Servings: 6
Ingredients
- 1 pound chuck roast, cut into 1” cubes
- 7 cups beef broth
- 1 onion, diced
- 4-6 garlic cloves, minced
- 8 oz. cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoon Dijon mustard
- 1 tablespoon paprika
- 1 teaspoon dried basil
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 - 1/2 teaspoon red pepper flakes
Reserved Ingredients
- 1 12 oz. can evaporated milk (may use nonfat/lowfat)
- 1/4 cup flour
- 1/2 - 1 cup sour cream (your preference)
- 12 oz. broad egg noodles, cooked al dente (I like No Yolk)
Directions
- Add
all of the ingredients except the "Reserved Ingredients" to the slow
cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is
tender. (Note: If you like firmer mushrooms, add them halfway through
cooking time).
- One
hour before serving, whisk flour and evaporated milk together in a
medium bowl until well blended; whisk into soup. Turn heat to high (if
you were cooking on low) and cook an additional hour. When ready to
serve, stir in cooked noodles followed by sour cream. Taste and add
additional sour cream, salt pepper, red pepper to taste. (I always add
extra pepper and red pepper for a kick)