For as much as I love cooking, I love when I know dinner is taken care of, especially when a full day of activities is ahead! This recipe is sure to hit the spot after you’ve had your share of turkey or ham. I'd recommend making it any day this week with friends and family in town. Start the recipe in the morning and know you’ll have something to warm up to when you come home!
My boys love this and I've made it and frozen it as well. Despite the sour cream is actually does okay after being frozen, I just wouldn't recommended keeping it in your freezer too long.
Ingredients You’ll Need:
1 3 pound chuck roast, trimmed of fat and cut into 1 inch cubes
1 pound baby bella mushrooms, sliced
1 medium onion, sliced
2 teaspoons kosher salt
½ cup sour cream
2 tablespoons dijon mustard
2 tablespoons Cornstarch or 4 teaspoons arrowroot powder for gluten free
Dill
Wide egg noodles, 1 package
In a slow cooker, place your sliced onion and then top with the cubed chuck roast. Sprinkle the beef with salt and add the sliced mushrooms. Cook on low for 8 hours.
Once the time is almost up bring a large pot of water to a boil and cook your noodles according to the package directions.
While the water is heating mix the cornstarch or arrowroot powder with 1 cup of the liquid in the slow cooker. Try and just get the liquid without the mushrooms! Place this mixture in a small saucepan and allow it to thicken for 2-3 minutes, whisking constantly. Once it has thickened place it in the slow cooker and turn the heat off.
To the meat add the sour cream and mustard. Taste for seasoning and serve it over the noodles! Enjoy!
This recipe serves 4-6. I recommend doubling it for a crowd.