This traditional Russian dish dates back to the mid-nineteenth century and has been tweaked, refined, and perfected to become the dish we know and love today. It was popularized in America in the 1950s and has been a staple ever since.
Ingredients
- 2 tablespoons all-purpose flour
- 1 teaspoon sweet paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ pounds beef round or chuck roast, trimmed and cut into 1½-inch cubes
- 2 tablespoons olive oil
- 12 ounces white mushrooms, halved
- 1 cup coarsely chopped onion
- 1 (14-ounce) can beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme, or ½ teaspoon dried thyme, plus fresh thyme sprigs for garnish
- ¾ cup sour cream
- 2 teaspoons Dijon mustard
- 8 ounces wide egg noodles, cooked and drained
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- In a large zip-top plastic bag or large bowl, whisk together the flour, sweet paprika, salt, and pepper. Add the beef and toss well to coat with all the seasoned flour.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Working in two batches, add the beef and cook until well browned on all sides, about 5 minutes per batch. As you finish each batch, transfer the beef to the slow cooker.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Add the mushrooms and onion and cook, tossing frequently, until the mushrooms exude their juices and begin to brown, about 5 minutes. Add the broth, tomato paste, and thyme and bring to a boil, 5 to 8 minutes. Transfer the mixture to the slow cooker.
- Cover and cook on Low for 6 hours.
- In a small bowl, mix together the sour cream and mustard. Add to the stew and stir to incorporate. Turn the slow cooker off but replace the cover and let stand for 10 minutes.
- Serve the stew over the egg noodles, garnished with thyme sprigs.
