Carrie's Experimental Kitchen

What's This?
Serving size 4
Prep Time

I love meals like this when the weather is getting cooler. The beauty of this dish is that you can prepare the entire thing the night before, refrigerate it, then put it in the slow cooker in the morning before work. And...Voila! Dinner is ready when you get home.


2 lb top round beef or beef cube¼ cup all-purpose flour2 tsp canola oil1 tsp (1/2 stick) butter3 portobello mushroom caps, approximately 3 cups halved and sliced2 garlic cloves2 scallions, chopped1 Tbsp all-purpose flour3 ½ cup low sodium beef broth1 Tbsp Dijon mustard1 Tbsp fresh parsley, chopped1 Tbsp fresh thyme½ cup white wine¼ cup all-purpose flour1 cup water½ cup sour cream egg noodles or rice, as desired


  1. Heat oil in a large nonstick saute pan over medium heat.
  2. If using the top round of beef, cut the meat into 1"cubes; then dredge the cubes in flour so that they are coated on all sides.
  3. Brown the meat in the oil for 5-7 minutes on all sides; then place in your slow cooker.
  4. Add the butter to the pan; then add the mushrooms, garlic and scallions. Saute 2 minutes until the mushrooms start to sweat. Remove from the pan and place in your slow cooker.
  5. Next, in the same pan, whisk in your flour to form a roux; then add your broth, mustard, parsley, thyme and wine. Bring to a boil until it's slightly thickened and add to your slow cooker.
  6. Cook on warm 6-8 hours; low 4-6 hours or high 2-3 hours; depending on how long you will be away from your slow cooker.
  7. After the meat has cooked and is tender, combine the 1/4 cup of flour and cold water together and mix well so that there are no lumps. Add the flour mixture to the beef mixture as needed depending on how thick you like your gravy (I like to make extra sauce for the noodles or rice); then stir in the sour cream. Serve over noodles or rice.

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Tags: Dinner, Beef, Noodles, Rice

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