Using my slow cooker, I even managed to make this a lighter version of this classic comfort dish from Russia!
2 lbs beef rump roast, fat trimmed, cut in thin slices or bite size chunks
¼ cup good white flour, such as Bob’s Red Mill
1 tablespoon organic garlic powder
¼ cup olive oil
3 leeks, white & light green part only, finely chopped
1 lb brown cremini mushrooms, sliced
1 cup low sodium beef broth
½ cup red wine (pinot noir)
2 heaping tablespoons tomato paste
½ package light cream cheese
2 heaping tablespoons Dijon mustard
Salt & pepper to taste
Trim fat from beef and slice or cut as desired. In gallon bag, combine flour and garlic powder; add beef and toss well.
Set aside. Chop leeks and slice mushrooms, set aside. In saucepan, combine beef broth, wine and tomato paste. Over medium heat, stir until thoroughly blended. Let cool.
In large skillet under medium high heat, brown meat lightly in olive oil, transfer to slow cooker. Place leeks and mushrooms on top of meat and cover with broth mixture. Cook on high heat for 8 hours or until tender.
In small saucepan, collect about a cup of the sauce and add cream cheese in chunks with Dijon mustard. Stir until blended. Add sauce to slow cooker and blend well.
Serve over wide noodles and enjoy! Bon Appétit!
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