Ingredients:

  • 2 pounds (900g) beef chuck roast, cut into thin strips
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, sliced
  • 8 ounces (225g) mushrooms, sliced
  • 2 cups (480ml) beef broth
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) dried thyme
  • 1 cup (240ml) sour cream
  • 2 tablespoons (30g) all-purpose flour (optional for thickening)
  • 12 ounces (340g) egg noodles (or rice), cooked according to package instructions
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Season beef strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef in batches until browned, then transfer to the slow cooker.
  2. In the same skillet, sauté the onions and mushrooms until softened, about 5 minutes. Add to the slow cooker.
  3. Pour in beef broth, Worcestershire sauce, garlic powder, onion powder, and thyme. Stir to combine.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
  5. In the last 30 minutes of cooking, stir in sour cream and flour if using. Mix until well combined.
  6. Serve over cooked egg noodles or rice and garnish with chopped parsley.