Description
A comforting and tender slow-cooked beef stroganoff served over egg noodles, perfect for a hearty family dinner.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- 12 ounces egg noodles
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides, about 4-5 minutes per batch. Transfer seared beef to a slow cooker.
- In the same skillet, add chopped onion and sauté until softened and translucent, about 4 minutes.
- Add minced garlic and sliced mushrooms. Cook until mushrooms are browned and have released their moisture, about 5 minutes. Transfer to the slow cooker.
- Pour beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and paprika into the slow cooker. Season with salt and pepper to taste. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- About 30 minutes before serving, cook egg noodles according to package directions. Drain and set aside.
- Stir sour cream into the slow cooker until well combined. If a thicker sauce is desired, mix flour with a little water to create a slurry, stir into the slow cooker, and cook for an additional 10-15 minutes.
- Serve the comforting slow-cooked beef stroganoff over cooked egg noodles.
- Garnish with fresh chopped parsley.
Notes
- Beef chuck is ideal for slow cooking due to its marbling, which breaks down into tender, flavorful meat.
- Searing the beef before slow cooking creates a flavorful crust and locks in moisture.
- Sautéing onions and garlic properly builds a strong flavor base for the sauce.
- Mushrooms add umami flavor and texture to the stroganoff.
- Beef broth and Worcestershire sauce deepen the savory notes of the dish.
- Sour cream provides the signature creamy tang of stroganoff.
- Egg noodles are a classic pairing, absorbing the rich sauce.
- For gluten-free option, use gluten-free pasta or zucchini noodles.
- For dairy-free, use coconut cream or a dairy-free sour cream alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat slowly on the stovetop with a splash of broth or water.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: Estimated 600-700 calories (will vary based on exact ingredients and portion size)
- Sugar: Estimated 5-8g
- Sodium: Estimated 400-600mg (will vary based on broth and added salt)
- Fat: Estimated 30-40g
- Saturated Fat: Estimated 12-16g
- Unsaturated Fat: Estimated 18-24g
- Trans Fat: Estimated 0-1g
- Carbohydrates: Estimated 30-40g
- Fiber: Estimated 2-4g
- Protein: Estimated 40-50g
- Cholesterol: Estimated 120-150mg