Ingredients
Equipment
Method
- Toss steak cubes with all-purpose flour, salt and pepper. Heat vegetable oil in a large skillet. Brown meat on all sides. Remove meat with slotted spoon and place in a 6-quart slow cooker.
- Add onion and garlic to grease in the skillet and cook for 2 minutes. Transfer to slow cooker.
- Add mushrooms, 1 cup beef broth, tomato paste, and Worcestershire sauce to slow cooker. Mix the tomato paste into the broth some. Cover and cook on LOW for 7 hours.
- Mix together the cornstarch with 1/4 cup beef broth. Mix into slow cooker. Cover and cook on HIGH for 20 to 30 minutes to thicken.
- Turn the slow cooker off and stir in sour cream and noodles.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, as the sauce can thicken upon cooling.
- Freezing: You can freeze this dish for up to three months. Just ensure it’s cooled completely before freezing in a suitable container. To reheat, thaw overnight in the fridge and heat on the stove or in the microwave.
- Pairing: This dish pairs beautifully with a simple side salad or crusty bread to soak up any leftover sauce on your plate.
- Serving size: This recipe serves six, making it ideal for families or meal prep for the week ahead.
- Variations: Feel free to add vegetables like carrots or peas for extra nutrition and color.