Description
A simple and delicious slow-cooked beef stroganoff pasta dish that requires minimal effort but delivers maximum flavor.
Ingredients
- 3 cloves garlic, finely minced
- 1 cup full-fat sour cream
- 12 oz wide egg noodles
- 8 oz fresh mushrooms, thinly sliced
- 2 tablespoons water
- 1 teaspoon ground paprika
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley, for garnish
- 1 teaspoon kosher salt
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons Worcestershire sauce
- 3 cups reduced-sodium beef stock
- 2 pounds chuck roast or beef stew pieces, cut into 1-inch chunks
- 1 medium onion, minced
- 2 tablespoons cornstarch
Instructions
- Place the beef cubes, minced onion, crushed garlic, and sliced mushrooms into the bowl of a slow cooker.
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir gently to combine.
- Secure the lid and cook on low for 6 to 7 hours or high for about 4 hours, until the beef is tender.
- About 30 minutes before cooking is complete, whisk together cornstarch and water to create a slurry and stir it into the slow cooker.
- Just before serving, mix in the sour cream until the sauce is creamy and velvety.
- Serve the beef and mushroom sauce over freshly cooked egg noodles, garnished with chopped parsley.
Notes
Feel free to substitute beef with hearty veggies for a vegetarian option. You can use any pasta you enjoy.