Description
A comforting, easy-to-make beef stroganoff made in a slow cooker that brings the flavors of home-cooked comfort food to your table.
Ingredients
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion (chopped)
- 8 oz cremini mushrooms (sliced)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup sour cream (full-fat, at room temperature)
- 12 oz egg noodles (cooked according to package directions)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Season the beef chuck roast with salt and black pepper.
- Heat the olive oil in a skillet over medium-high heat. Sauté chopped onions until soft, then add mushrooms and garlic; cook until golden, about 4-5 minutes.
- Sprinkle flour and stir to coat, then pour in broth, Worcestershire sauce, and Dijon mustard; stir to combine.
- Transfer the beef and sauce mixture into a slow cooker and cook on low for 6 to 8 hours or high for about 4 hours.
- Once the meat is tender, stir in the sour cream and serve over cooked egg noodles. Garnish with fresh parsley.
Notes
This dish improves in flavor after a day in the fridge, making it perfect for leftovers. Serve it as a comforting meal any day of the week.