Description
A classic comfort food dish made with tender beef, savory mushrooms, and a rich, herby sauce served over egg noodles.
Ingredients
- 2 pounds beef stew meat
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup homemade condensed cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces egg noodles
- 1 cup sour cream
- Chopped parsley for garnish
Instructions
- In a slow cooker, heat the olive oil over medium-high heat. Brown the beef stew meat on all sides.
- Add the chopped onion, minced garlic, and sliced mushrooms. Stir in the beef broth, condensed cream of mushroom soup, Worcestershire sauce, dried thyme, salt, and pepper.
- Cover and cook on low for 6 to 8 hours until the beef is fork-tender.
- About 30 minutes before serving, prepare the egg noodles according to package instructions.
- Stir in the sour cream into the slow cooker and mix until well combined. Serve over cooked egg noodles and garnish with chopped parsley.
Notes
For best results, brown the beef first to enhance the flavor. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.