I use a “hybrid” method to make this – assembling the sauce in a 12″ sauté pan (usually early in the day) and then transferring it to a slow cooker where it can continue to cook with minimal supervision. This allows you to make the sauce quickly and use a cheaper, leaner cut of beef. Alternatively you could skip the slow cooker by using a better cut of beef or simmering it on the stove longer but you’ll need to keep a closer eye on it that way. I don’t see this as a “true” slow cooker recipe though – where you can simply dump everything in, turn it on and give it a stir. I don’t think that would turn out well.

Ingredients:

• 2lb beef chuck or other stewing beef, cut in thin strips
• 1.5 tsp each salt and pepper
• 20 g/ 1 tbsp butter
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 6 tbsp flour
• 1 tbsp Dijon Mustard (I’ve used yellow, it’s fine)
• 1 litre beef stock
• 1 1/2 cups sour cream
• 1 lb mushrooms, sliced into 0.5cm thick slices
• Wide egg noodles
• Chives for garnish

Instructions:

1. Cut beef into thin strips, sprinkle with all the salt and pepper.
2. Heat 1 tbsp oil in a large heavy based pot or skillet over high heat. Add beef in a single layer (not squished) and brown aggressively all over – 4 minutes or so. Remove once fully browned.
3. Reduce heat, melt half the butter then cook garlic and onion for 3 minutes until softened.
4. Add mushrooms and cook until golden.
5. Sprinkle the flour across the surface, add mustard then stir. At this point you have a “garlic / onion / mushroom roux” you will gradually add the stock to, blending until smooth.
6. Pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency. Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer.
7. Return the beef to the pan, add sour cream and stir in thoroughly.
8. Once your sauce is built, you can let it simmer on low on the stove until beef is tender or transfer to a slow cooker (my preference). If using a slow cooker, cook approximately 5 – 8 hours on HIGH.
9. Prepare egg noodles according to package directions and serve sauce over noodles.