Description
A comforting and creamy beef stroganoff made effortlessly in the slow cooker, served over tender egg noodles for the ultimate weeknight dinner.
Ingredients
Scale
For the Crust:
- For the beef:
- 1.5 lbs beef stew meat, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- For the sauce:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- For finishing:
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 12 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- 1. Season beef with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown beef on all sides (about 5 minutes). Transfer to slow cooker.
- 2. In the same skillet, sauté onions and garlic until softened (3 minutes). Add mushrooms and cook 2 more minutes. Transfer to slow cooker.
- 3. Add beef broth, Worcestershire sauce, Dijon mustard, and paprika to slow cooker. Stir to combine.
- 4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is tender.
- 5. 30 minutes before serving, whisk together sour cream and flour in a small bowl. Stir into slow cooker until sauce thickens.
- 6. Cook egg noodles according to package directions. Drain and serve topped with stroganoff. Garnish with parsley.
Notes
For extra richness, substitute 1/2 cup of beef broth with red wine. Leftovers keep refrigerated for 3 days (add a splash of broth when reheating). Freezes well without noodles.