Ingredients:

  • 2 lbs (900g) beef stew meat, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 (10.75 oz) can condensed cream of mushroom soup (approx. 300g)
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) sour cream
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) Worcestershire sauce
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 8 oz (225g) egg noodles, cooked according to package directions, for serving
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches (don’t overcrowd the pan!) until browned on all sides. Season with salt and pepper.
  2. Add chopped onion and sliced mushrooms to the skillet. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Transfer the browned beef, sautéed vegetables, cream of mushroom soup, beef broth, Dijon mustard, Worcestershire sauce, and dried thyme to the crock pot.
  4. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the beef is very tender. For the low heat option cook for 480 minutes.
  5. In the last 30 minutes of cooking, stir in the sour cream. Taste and adjust seasoning (salt and pepper) as needed.
  6. Serve the beef stroganoff over cooked egg noodles. Garnish with fresh parsley, if desired.