Ingredients:

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley, chopped (for garnish)
  • Cooked egg noodles or rice

Instructions:

  1. Chop beef chuck into cubes.
  2. Dice onion and mince garlic.
  3. Slice mushrooms.
  4. Place beef, onion, garlic, and mushrooms in the slow cooker.
  5. Add beef broth, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper.
  6. Set slow cooker to low for 6-8 hours.
  7. If desired, 30 minutes before serving, combine sour cream and flour in a bowl.
  8. Stir sour cream mixture into the slow cooker, mixing well.
  9. Ladle beef stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.