Description
A rich and comforting slow cooker meal featuring tender beef, mushrooms, and a creamy sauce served over egg noodles.
Ingredients
2 pounds (900 g) beef stew meat or beef chuck, cut into cubes
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 medium onion, chopped
3 cloves garlic, minced
8 ounces (225 g) mushrooms, sliced
2 cups (480 ml) beef broth
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup (240 ml) sour cream
2 tablespoons cornstarch
2 tablespoons water
12 ounces (340 g) egg noodles
2 tablespoons chopped parsley (optional)
Instructions
Season the beef cubes with salt, black pepper, and garlic powder.
Place the beef in the slow cooker along with chopped onion, minced garlic, and sliced mushrooms.
In a bowl, whisk together beef broth, Worcestershire sauce, paprika, Dijon mustard, flour, and tomato paste. Pour over the beef.
Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender.
Cook the egg noodles according to package instructions and drain.
Mix cornstarch with water and stir it into the slow cooker. Cook for another 10 minutes until the sauce thickens.
Reduce heat to warm and slowly stir in the sour cream.
Serve the beef stroganoff over cooked egg noodles and garnish with parsley.
Notes
For extra flavor, the beef can be browned in a skillet before placing it in the slow cooker.
If the sauce becomes too thick, add a small amount of warm beef broth.
Leftovers can be stored in the refrigerator for up to four days.
For freezing, store the beef and sauce separately from the noodles.
- Prep Time: 15 minutes
- Cook Time: 7 hours