Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chuck roast (trimmed and cut into 1 - 1 1/2 inch cubes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/4 cups low-sodium beef stock
  • 2 cups coarsely chopped white mushrooms (about 6 ounces )
  • 1 medium yellow onion (chopped)
  • 3 tablespoons Worcestershire sauce
  • 2 garlic cloves (minced)
  • 1 tablespoon dijon mustard (heaping tablespoon)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 12 ounces uncooked egg noodles
  • 1 cup sour cream (light or regular)

Instruction

  • Place beef in 6-quart crockpot, add salt and pepper. Then add beef broth, mushrooms, onion, Worcestershire sauce, garlic, Dijon mustard, parsley and thyme. Mix well.
  • Cook on low 8-9 hours, or high 4-5 hours. I prefer cooking the beef on low to make sure it's nice and tender.
  • Cook egg noodles according to the package directions.
  • Add the cooked and drained noodles to the crockpot as well as sour cream. Mix well. Let simmer for another 15 minutes, stirring occasionally.