A few weeks ago, Matt and I celebrated 7 years of marriage. 🙂

We took a weekend trip to get out of dodge for a few days, and stumbled upon a great little German restaurant called Edelweiss, in Staunton, Virginia.

The food was delicious. Matt had the Jagerschnitzel while I had a long-time favorite: Beef Stroganoff.

I determined I HAD to recreate this at home.

The following recipe is my version:

4-6 qt Crock Pot.
3 qt saucepan, for pasta.

1 Chuck roast approximately 3lbs, cut into 1.5 inch cubes.
2 cups Onion, thinly sliced.
8 oz Baby Bella Mushrooms, cleaned, trimmed, and quartered.
Salt, Pepper, Garlic powder, and Cayenne powder, to taste.
1 – 12oz bottle Yuengling Lager beer.
1 can Campbell’s Cream of Mushroom soup.
8 oz Daisy Sour Cream.
1 lb Extra-Wide Egg Noodles.

Asiago/Parmesan cheese medley, shredded.
Crusty bread, toasted.

Place beef cubes and sliced onion into crock pot and season with spices, tossing to coat evenly.
Pour in the Yuengling beer and the can of Cream of Mushroom Soup. Stir to combine.
Cover and cook on high 5-6  hours, or until beef is fork tender.
Add mushrooms and cook for an additional 45 minutes.
Meanwhile, prepare egg noodles according to package directions.
Drain in colander and toss with oil and/or butter.
Once mushrooms are softened to liking, turn off crock pot (or set to warm setting).
Check for seasoning, and add more if necessary.
Stir in sour cream.

Serve beef mixture over noodles with shredded cheese and crusty bread, if desired.