Description
A creamy and dreamy beef stroganoff made effortlessly in a slow cooker, perfect for cozy nights.
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 16 ounces Fresh cremini mushrooms
- 1 large Sweet onion
- 3 cloves Garlic (minced)
- 4 cups Low-sodium beef broth
- 1 cup Full-fat sour cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Smoked paprika
- 12 ounces Egg noodles
- Optional toppings: fresh parsley or chives
Instructions
- Trim the excess fat off of the chuck roast, cut it into bite-sized chunks, and season with salt and black pepper.
- Sauté the onions and garlic in a skillet over medium heat until soft and fragrant.
- Brown the seasoned beef cubes in the same skillet until seared.
- Transfer the beef, sautéed onions and garlic, mushrooms, smoked paprika, and Worcestershire sauce to the slow cooker.
- Pour in the beef broth and mix gently.
- Cover and slow cook on low for about 7 hours or high for about 4 hours.
- Once done, stir in the sour cream until creamy.
- Cook the egg noodles according to package directions and drain.
- Scoop the beef stroganoff over the noodles, garnish with parsley or chives, and serve.
Notes
Feel free to substitute beef with chicken thighs or hearty vegetables for a lighter or vegetarian option.