We didn't get any photos of this last night, because it was just too good to stop and photograph, but we will be making this recipe again, so I'll try to remember to photograph it next time. However, take my word for it, this was AMAZING! Even a friend who we made up a take out dish for, had devoured her dishful before we parted ways.
Anyway, here is the recipe we used.
1.5 pounds (750g) cubed beef
1pk (500g) mushrooms (white button mushrooms sliced)
1 medium onion (diced)
1 tsp garlic (crushed) [or more if you like the flavor]
1- 2 cups beef broth
1/2 cup red wine [or more if you wish for a deeper flavor]
2 tsp Paprika (we used smoked paprika)
1tbsp Worchester sauce
1-2 shakes of seasoning salt
1 1/2 tbsp tomato paste
1-2 tbsp Sour cream
1-2 tbsp cream cheese
1tbsp Corn starch (use juices from sauce to make slurry)
1pk Egg noodles [we used fettuccine spaghetti]
Directions:
1. Place all of the first ingredients into slow cooker (or rice cooker), mixing thoroughly to coat meat and mushrooms. Try to cover all ingredients in liquid so all cooks evenly. Set to cook (7-8hrs on low in slow cooker, or 1.5 revolutions of a slow cooker on white rice setting)
2. Place second set of ingredients into the mix when its almost finished cooking (at 6.5-7.5hrs or at the end of 1st slow cooker revolution), and stir to combine.
3. Prepare spaghetti/noodles according to package directions. Once cooked, add to sauce and beef in cooker. Toss through to coat spaghetti/noodles in sauce thoroughly.
4. Plate up a generous portion and garnish with sesame seeds to taste.
This dish was amazing. The beef melted in the mouth and was so tender. The mushrooms were al dente and had a nice 'bite' to them. The sauce itself was very morish. It was perfect to eat at a luke-warm - warm temperature and would have sat well on warm in the cooker for a while too without burning or tasting over-cooked if it weren't too good not to consume all in one sitting.
For us, cooking is all about adding to taste, so the amounts are as accurate as I can get them. We tend to add a dash or a splash or a shake of this and that to things, making it hard to replicate exactly, but this recipe was based upon one I found online last night and one we used to make (which we seem to have lost and I will be hunting down again soon.)
If you decide to make this recipe, let me know how you find it.
