Third time making this recipe tonight—I’m obsessed with that delicious sauce!

Directions

1. Slow Cooker Base: Add beef, onion, garlic, mushrooms, broth, Worcestershire, salt, and pepper to the slow cooker. Stir well.

2. Cook Low & Slow: Cover and cook on LOW for 7-8 hours (or HIGH for 4-5), until beef is fork-tender.

3. Thicken the Sauce: Whisk sour cream, flour, and mustard in a bowl until smooth. Stir into the slow cooker.

4. Final Touch: Cover and cook on HIGH for 30 more minutes until the sauce thickens.

5. Serve: Ladle over noodles, rice, or potatoes. Garnish with fresh herbs.

Variations & Tips

• Extra Flavor Boost: Deglaze the slow cooker with a splash of white wine or a squeeze of lemon juice.

• Spice It Up: Add a pinch of cayenne or smoked paprika for warmth.

• Veggie-Packed: Toss in bell peppers or peas during the last hour.

• Make-Ahead: The flavors deepen overnight—reheat gently (add a splash of broth if needed).

Pro Tip: For a quicker version, use pre-sliced “stir-fry” beef and reduce cooking time by 1-2 hours.