Beef Stroganoff
- 4 Garlic Cloves, minced
- 3 Tbsp Butter
- 1.5 Lbs Cab Stew Meat
- .75 Lbs Cab Chuck Stew Meat
- 8 Ounces White Mushrooms, sliced or quartered
- 8 Ounces Baby Bella/Crimini Mushroom, sliced or quartered
- 2 Tablespoons A1 Sauce
- 1 Tablespoon Tomato Paste
- 16-24 Ounces of Beef Broth
- 2 Large Sweet Onions, chopped into good sized chunks
- 1 large package of egg noodles of choice (we went with wide)
- 2 Cans Cream of Mushroom Soup
- 3 Tablespoons Worcestershire Sauce
- 1 Cup Sour Cream
- Author: chrissy@mythankfultable.com
- Saute garlic and butter in pan until tender
- Add stew meat and brown, turning frequently to get a nice color but not to cook.
- Add stew meat to crock pot along with onions, mushrooms, broth, and seasonings.
- Cook on high for 4-5 hours, or until meat is cooked, onions are tender.
- Add Cream of mushroom soup and Sour Cream and mix thoroughly.
- Cook for an additional 30 minutes to bring to temperature.
- On the stovetop, cook Egg Noodles in water until cooked. Drain and serve.
- Top Egg Noodles with a hearty scoop of Stroganoff mixture.
- With a thankful heart, enjoy.
