This is a first for me... Creating a Snapguide for a recipe I've never made! So you're learning along with me! My sister shared it with me & I made a few variations. This made 4-6 servings.
I used regular mushrooms, sour LEAN, beef gravy I had frozen previously, and boneless Top Round Chuck roast.
I'd never heard of Cremini Mushrooms. You can learn the difference between mushrooms at www.thekitchn.com/what-are-cr… It has to do with maturity.
I put the meat in the freezer 1-1/2 hours till it was frosty (not frozen). Then took it out and sliced 1/4" strips. It sliced WAY nicer if Beef is frosty.
Heat olive oil till shimmering. Ad beef strips, browning just the surfaces.
Brown outside surfaces of beef strips, turning once. Don't overcook.
Push beef to pan edges and add sliced onion.
Simmer 4-5 minutes. Add sliced mushrooms.
Recipe calls for Thyme. I tried also adding some Rosemary & Basil. My sister used ground coriander & Spanish paprika. Play around with spices you like!
Add water & simmer in pan on low, adding water as needed... OR... I placed entire mixture with 1/2-3/4 cup water in slow cooker, covered, on low for 4 hours.
Stir in gravy during last hour. Add flour if need be to thicken.
Boil egg noodles according to package directions.
Add sour cream just before serving.
Stir in sour cream. Turn off heat.
Serve hot over buttered egg noodles.