Beef Stroganoff

Nguyên liệu

• 3 pounds chuck roast, fat trimmed
• 1 cup water
• 1 teaspoon Better Than Bouillon Roasted Beef Base
• 2 teaspoons salt
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 8 ounces button mushrooms, thinly sliced
• half a yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh thyme leaves
• 1 1/2 tablespoons tomato paste
• 1 1/2 tablespoons Better Than Bouillon Roasted Beef Base
• 2 tablespoons flour
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Dijon
• 2 cups water
• 1/2 cup heavy cream
• 1 lb. egg noodles,
• or 6 baked potatoes

Cách làm

1. 1

   Place all beef ingredients in the slow cooker – chuck roast, water, roasted beef base, salt, onion powder, garlic powder and black pepper. Cook on high for 4-5 hours.

2. 2

   When it’s time to start the gravy, boil your noodles or bake your baked potatoes.

3. 3

   Sauté onions and mushrooms in the butter over medium heat until very rich in color, about 15 minutes. Add garlic, thyme, tomato paste, Better Than Bouillon, and flour; sauté for a few minutes.

4. 4

   Add Worcestershire, Dijon, and water. Bring to a simmer. Add cream gradually until it’s the color you like. Add shredded beef into the gravy (I used about half of the beef and saved the other half for later).

5. 5

   Garnish with chives and sour cream, and serve on egg noodles or a baked potato (my fave)!