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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs beef chuck steak trimmed and cut into 1/2 cubes |
1 14 oz package(s) white mushrooms cleaned and quartered |
2 onions finely chopped |
2 t tomato paste |
1 c low sodium beef broth |
1/2 c white wine |
1/4 c low sodium soy sauce |
1 c low fat sour cream |
2 t cornstarch |
1/4 t black pepper |
6 c cooked egg noodles |
3 t chopped parsley optional |
Directions:
1. Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 T of the soy sauce in a slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6 hours or, until beef is tender.
2. In a small bowl, stir together sour cream, cornstarch, and black pepper; whisk into slow cooker and cook an additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley if desired.
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