Ingredients
– 2 pounds beef chuck, cut into bite-sized pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 8 ounces cremini or button mushrooms, sliced
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 cup sour cream
– Salt and pepper to taste
– 12 ounces egg noodles
– Fresh parsley for garnish (optional)
Equipment Needed
– Slow cooker
– Large skillet (for browning meat)
– Cutting board
– Knife
– Measuring cups and spoons
– Wooden spoon or spatula
– Serving bowl
Step-by-Step Instructions
The first step in bringing this comforting dish to life is to brown the beef. In my trusted large skillet, I heat a drizzle of oil over medium-high heat. Once it’s hot, I add the beef chunks in batches, ensuring they get a lovely brown crust on each side. Browning the meat enhances the flavor of the dish, which I’ve come to savor. After about 5-7 minutes, I transfer the browned beef to the slow cooker. (See the next page below to continue steps…)