Description
Enjoy a delightful bowl of Slow Cooker Beef Stroganoff, featuring tender beef chunks, savory mushrooms, and creamy sour cream, served over egg noodles. Perfect for a cozy dinner, this dish is simple to prepare, making it a go-to comfort food for busy weeknights.
Ingredients
Scale
- 1 tablespoon all purpose flour, or gluten-free flour
- 2 ½ teaspoons kosher salt, divided
- freshly ground black pepper
- 2 pounds beef chuck roast, well trimmed and cut into chunks
- olive oil spray
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 pound mushrooms, sliced
- 1 teaspoon sweet paprika
- 1 cup beef broth
- 1 teaspoon worcestershire sauce
- ¾ cup sour cream
- 1 pound egg noodles
Instructions
- Season the beef with 1 ½ teaspoons salt, black pepper and flour.
- Heat a large skillet over medium heat. Add olive oil and onions, and sauté until softened, about 5 to 7 minutes. Transfer the onion mixture to the slow cooker and wipe the skillet clean.
- Increase the heat to medium-high, spray the skillet with oil, and brown the beef for about 2 to 3 minutes on each side. Transfer the beef to the slow cooker.
- Add paprika, beef broth, remaining salt, and Worcestershire sauce to the slow cooker and mix well. Although it might seem dry, it will create enough liquid while cooking. Top with sliced mushrooms and gently stir. Cover and cook on HIGH for 5 hours or LOW for 8 to 10 hours until the beef is very tender.
- About 30 minutes before serving, stir in the sour cream until well mixed.
- Cook egg noodles according to package directions. Serve the stroganoff over the noodles or fold them into the slow cooker just before serving.
Notes
For added flavor, consider using homemade beef broth.
Feel free to adjust the amount of sour cream to your preference for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg