Ingredients
Scale
- 2 lbs beef tenderloin or bottom round, sliced into thin strips
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice (for serving)
Instructions
- Lightly dredge beef strips in flour, season with salt and pepper.
- In a skillet, heat oil over medium-high heat. Sear beef in batches until browned; transfer to slow cooker.
- In same skillet, sauté mushrooms, onion, and garlic until softened. Transfer to slow cooker.
- Add beef broth, Worcestershire, thyme, paprika to slow cooker. Stir to combine.
- Cook on Low 4–5 hours or High 2–3 hours until beef is tender.
- Stir in sour cream and Dijon mustard. Simmer 10–15 minutes until slightly thickened.
- Adjust seasoning and garnish with parsley before serving over noodles or rice.
Notes
- For extra richness, stir in a pat of butter with the sour cream.
- Use tamari or coconut aminos for gluten-free.
- Don’t stir too vigorously after adding sour cream to prevent curdling — keep heat low.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: Russian-inspired American comfort
- Diet: High Protein
Nutrition
- Serving Size: 1 cup (with rice)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
