Description
A straightforward and comforting beef stroganoff that you can make in your slow cooker, leaving you free to relax while it cooks.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 ounces mushrooms, sliced
- 1 cup sour cream
- 3 tablespoons flour
- 12 ounces egg noodles
- Fresh parsley for garnish (optional)
Instructions
- In a large skillet over medium-high heat, brown the beef pieces in batches. Transfer to the slow cooker.
- Sauté the chopped onion in the same skillet for about 3 minutes, then add minced garlic and cook for another minute.
- Pour in the beef broth to deglaze the skillet, scraping up the brown bits. Stir in Worcestershire sauce, Dijon mustard, and paprika, then add the sliced mushrooms.
- Pour the mixture over the beef in the slow cooker, cover, and cook on low for 6 hours.
- In a small bowl, mix the sour cream and flour until smooth, then stir this mixture into the slow cooker in the last 30 minutes of cooking.
- Prepare the egg noodles according to package instructions. Serve the beef stroganoff over the noodles, garnished with fresh parsley if desired.
Notes
Browning the beef and deglazing the pan are crucial for maximizing flavor. Feel free to substitute beef with chicken or a vegetarian option.