Beef Stroganoff
Ingredients
- 1½ lb boneless chuck roast, trimmed
- 2 (8-oz) pkg sliced mushrooms
- 1 sweet onion, chopped
- 3 cups low-sodium beef broth
- 1 (6-oz) can tomato paste
- 6 Tbsp low-sodium soy sauce
- 1 (12-oz) pkg egg noodles
- 1 (8-oz) carton sour cream
- 3 Tbsp cornstarch
- 1 tsp pepper
Instructions
- Cut roast into ½-inch pieces. Combine roast, mushrooms, onion, broth, tomato paste, and soy sauce in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is tender.
- Cook egg noodles according to package directions.
- Whisk together sour cream, cornstarch, and pepper; add to cooker. Cover and cook 30 minutes or until thickened.
- Serve over hot cooked noodles.
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