Description

School has started and fall will soon be upon us. It's time for some delicious, comforting food that's easy to make. This one will be a hit.

Ingredients

• 1/3 c. all-purpose flour
• 1/2 t. ground paprika
• 1/2 t. garlic powder
• 2 lb. beef chuck roast or stew meat, cut into 1/2-inch pieces
• 2 T. olive oil
• 1 small onion, cut into 1/2-inch pieces (about 2/3 c.)
• 1 1/4 c. low-sodium beef stock/broth
• 2 T. Worcestershire sauce
• 2 t. kosher salt
• 1 t. freshly ground black pepper
• 1 t. onion powder
• 1 t. dried parsley
• 1/2 t. dried thyme
• 1/2 t. ground paprika
• 8 oz. fresh white button or crimini mushrooms, very thinly sliced
• 1/2 c. sour cream
• fresh Italian parsley, for serving
• 8-12 oz. cooked egg noodles, for serving

Steps

1. Place the flour, paprika and garlic in a gallon size zip close bag; add the meat; seal the bag; shake well to coat.
2. Heat oil in a large stainless steel or cast iron skillet over medium-high heat. Add coated beef to the hot oil; stir to coat; spread across skillet; cook for 3 minutes, stirring meat to brown on all sides.
3. While meat is cooking, add onions, stock/broth, Worcestershire sauce, salt, pepper, onion powder, parsley, thyme and paprika to the slow cooker. Add browned meat; stir. Cover; cook on Low for 5 hours.