# What you'll need:
→ Beef
01 - 2 lbs beef stew meat, cut into 1-inch pieces
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 12 oz cremini or white mushrooms, sliced
→ Sauce
05 - 2 cups beef broth
06 - 1 tbsp Worcestershire sauce
07 - 2 tbsp tomato paste
08 - 2 tsp Dijon mustard
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - 1 tsp paprika
12 - 1 cup sour cream
13 - 2 tbsp all-purpose flour
→ Noodles & Garnish
14 - 12 oz egg noodles
15 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Place beef, onion, garlic, and mushrooms into the slow cooker.
02 - In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, Dijon mustard, salt, pepper, and paprika; pour over beef mixture.
03 - Cover and cook on low for 6 hours until beef is tender.
04 - Mix sour cream with flour until smooth, stir into slow cooker, then cook on high for 20–30 minutes until sauce thickens.
05 - Prepare egg noodles according to package directions, drain, and set aside.
06 - Serve beef mixture over hot egg noodles, garnished with parsley and additional sour cream if desired.
