Servings: 6
Prep time: 25 minutes
Cook time: 7 to 8 hours on low or 4 to 5 hours on high
Ingredients
- 1.1 kg beef for braising, cut into 3-cm cubes
- 30 ml (2 tablespoons) oil
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- 500 g mushrooms, sliced
- 375 ml (1 ½ cups) reduced-sodium beef broth
- 15 ml (1 tablespoon) tomato paste
- 15 ml (1 tablespoon) Worcestershire sauce
- 10 ml (2 teaspoons) sweet paprika
- 15 ml (1 tablespoon) Dijon mustard
- 20 ml (4 teaspoons) cornstarch
- 30 ml (2 tablespoons) cold water
- 180 ml (¾ cup) 14% sour cream
- 30 ml (2 tablespoons) fresh parsley, chopped
- Salt and pepper, to taste
Preparation
- Season the beef cubes with salt and pepper. In a hot skillet, brown the beef in 15 ml (1 tablespoon) of oil until golden brown. Transfer to the slow cooker.
- In the same skillet, sauté the onions for 5 minutes. Add the garlic, tomato paste, and paprika, then continue cooking for 1 minute. Deglaze with the beef broth, scraping the bottom of the skillet to loosen the browned bits.
- Pour the mixture into the slow cooker. Add the Worcestershire sauce and Dijon mustard, then stir to combine. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender.
- About 30 minutes before the end of cooking, in a hot skillet, sauté the mushrooms in the remaining oil until they are golden brown. Add them to the slow cooker and continue cooking.
In a small bowl, mix the cornstarch with cold water. Pour into the slow cooker and stir gently. - Cover and continue cooking on high for an additional 15 to 20 minutes, until the sauce thickens.
- Turn off the slow cooker. In a bowl, mix the sour cream with a little hot sauce to temper it, then gently stir it into the mixture, being careful not to bring it to a boil. Add the fresh parsley, adjust the seasoning, and serve.
Suggestion: Serve with egg noodles, rice, or mashed potatoes to fully enjoy the creamy sauce.
