Description
A delicious and easy slow-cooked beef stroganoff pasta that practically runs itself, transforming tough beef into melt-in-your-mouth goodness.
Ingredients
- 3 cloves garlic, finely minced
- 1 cup full-fat sour cream
- 12 oz wide egg noodles, prepared separately
- 8 oz fresh mushrooms, thinly sliced
- 2 tablespoons water (for slurry)
- 1 teaspoon ground paprika
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 teaspoon kosher salt (or adjusted to preference)
- 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 (for thickening)
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 if using, paprika, salt, and pepper. Stir gently to ensure the ingredients are evenly distributed.
- Secure the lid and cook on the low setting for 6 to 7 hours, or use the high setting for approximately 4 hours, until the beef becomes tender and flavorful.
- About 30 minutes before the end of the cooking time, whisk together cornstarch and water in a small bowl to create a smooth slurry. Stir this mixture into the slow cooker to allow the sauce to thicken slightly.
- Just before serving, incorporate the sour cream into the mixture, stirring well to achieve a rich and velvety consistency.
- To serve, spoon the creamy beef and mushroom sauce over freshly cooked egg noodles. Finish with a sprinkle of chopped parsley for a touch of freshness.
Notes
Avoid overcooking the sour cream by adding it too early. Taste and adjust salt to bring out flavors. For a vegetarian version, replace beef with hearty mushrooms and use vegetable stock.