Description
A comforting and effortless dish made in a crockpot, featuring tender beef and a creamy sauce over egg noodles.
Ingredients
- 2 pounds Boneless Beef Chuck Steak
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 pound Fresh Mushrooms
- 2 medium Onions, chopped
- 1 can Condensed Golden Mushroom Soup, undiluted
- 2 tablespoons Reduced-Sodium Soy Sauce
- 2 tablespoons Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 3 cloves Garlic, minced
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 cup Sour Cream
- 1 pound Hot Cooked Egg Noodles
- Minced Fresh Parsley (optional)
Instructions
- Chop the boneless beef chuck steak into bite-sized pieces.
- In a bowl, toss the beef pieces with salt and pepper.
- Slice the mushrooms and chop the onion, then add them to the crockpot.
- Combine the seasoned beef with the mushrooms and onions in the crockpot.
- In another bowl, mix the condensed mushroom soup, soy sauce, Dijon mustard, Worcestershire sauce, and garlic. Pour over the crockpot mixture.
- Cover the crockpot and set it on low for about 6 to 8 hours.
- When close to dinner, mix cornstarch and water until smooth, then stir into the crockpot. Cook for an additional 15 minutes.
- Stir in sour cream, Greek yogurt, or cream cheese, and prepare the egg noodles according to package instructions. Serve by pouring the beef mixture over the noodles and topping with parsley if desired.
Notes
This recipe is perfect for meal prep and can be made gluten-free by using gluten-free pasta and soy sauce.