Beef Stroganoff Soup

By mhyde

Ingredients

• 1 pound chuck roast, chopped into 1” cubes
• 7 cups low sodium beef broth
• 1 onion, diced
• 4-6 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon paprika
• 1 tsp EACH salt, dried basil
• 1/2 tsp EACH pepper, dried dill, dried thyme
• 1/4 - 1/2 teaspoon red pepper flakes
• Reserved Ingredients
• 1 12 oz. can evaporated milk (may use nonfat/lowfat)
• 1/4 cup flour
• 1/2 - 1 cup sour cream (your preference)
• 12 oz. broad egg noodles

Preparation

Step 1

Add all of the ingredients except the "Reserved Ingredients" to the slow cooker. Cook on high 3-4 hours or on low 6-8 hours or until beef is tender. (Note: If you like firmer mushrooms, add them halfway through cooking time).
One hour before serving, whisk flour and evaporated milk together in a medium bowl until well blended; whisk into soup. Turn heat to high (if you were cooking on low) and cook an additional hour. When ready to serve, stir in cooked noodles followed by sour cream. Taste and add additional sour cream, salt pepper, red pepper to taste.