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Method
- 1.Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.
- 2.Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.
- 3.Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.
- 4.Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.
- 5.Add the mushrooms, onion and garlic to the slow cooker.
- 6.Pour 1 1/2 cups beef broth and Worcestershire sauce into the slow cooker and stir to combine
- 7.Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
- 8.Whisk together the remaining 1/2 cup beef broth with the corn flour. Pour the mixture into the pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.
- 9.Remove the pot lid and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste.
- 10.Turn off slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.
- 11.Sprinkle parsley over the top, then serve.
Ingredients
- 1lb - 2lb beef stewing steak (we recommend 2 portions per lb)
- 2 teaspoons olive oil
- Salt and pepper to taste
- Chestnut mushrooms
- 1/2 cup diced onion
- 2 teaspoons chopped garlic
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons corn flour
- 12 ounces fresh pasta or pappardelle cooked in salted water according to package directions
- 1 cup sour cream
- 2 ounces cream cheese cut into small cubes
- 2 tablespoons chopped parsley
Allergens
- Wheat, Milk
