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Preparation time
15 minutes
Total time:
8 hours 30 minutes
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Ingredients
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60 mL (1/4 cup) flour
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2.5 mL (1/2 tsp.) salt
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1 mL (1/4 tsp.) pepper
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450 g (1 lb.) beef stewing cubes
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30 mL (2 tbsp.) olive oil, divided
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1 large onion, thinly sliced
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227 g (1 package) white mushrooms, quartered
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60 mL (1/4 cup) tomato paste
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500 mL (2 cups) beef broth
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80 mL (1/3 cup) sour cream
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30 mL (2 tbsp.) snipped chives
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375 g (12 oz.) egg noodles
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Directions
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Mix flour, salt, and pepper in a large bowl and add beef cubes, tossing to coat well.
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In large skillet, heat 15 mL (1 tbsp.) oil over medium-high heat. Brown beef cubes on all sides, 5 to 6 minutes, and then transfer to slow cooker.
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Heat remaining oil (15 mL) in same skillet, and cook onion and mushrooms 5 to 6 minutes. Stir in tomato paste and beef broth to mix well, scraping the bottom of the skillet. Transfer this mixture to slow cooker. Cover and cook on low for 8 hours.
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Before serving, mix sour cream into beef and garnish with chives. Serve over egg noodles.
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