Ingredients:
2 lbs chuck steak, cut into 1-inch cubes
Salt and pepper, to taste
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon paprika
2 cups beef broth
1 can (10.5 oz) cream of mushroom soup
8 oz mushrooms, sliced
1 cup sour cream (add at the end)
12 oz egg noodles, cooked (for serving)
Fresh parsley, chopped (optional, for garnish)
Directions:
Season chuck steak cubes with salt and pepper.
Place beef, onions, garlic, mustard, Worcestershire sauce, paprika, mushrooms, beef broth, and cream of mushroom soup in a slow cooker. Stir well to combine.
Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is tender.
Once cooked, stir in sour cream until fully incorporated and creamy.
Serve hot over cooked egg noodles and garnish with fresh parsley if desired.
Prep Time: 10 minutes | Cooking Time: 7 hours (LOW) | Total Time: 7 hours 10 minutes
Kcal: Approximately 570 kcal per serving | Servings: 6 servings