Slow Cooker Beef Stroganoff

Tender beef chuck, mushrooms, and onion simmer in a savory Worcestershire broth, finished with sour cream and served over egg noodles.

Prep: 20 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb beef chuck
• 8 oz cremini mushrooms
• 1 yellow onion
• 2 cups beef broth
• 1 tbsp worcestershire sauce
• 2 cloves garlic
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp all-purpose flour
• 0.5 cup sour cream
• 12 oz egg noodles
• 2 tbsp fresh parsley

Cooking instructions

1. Trim excess fat from the beef and cut it into 1 1/2-inch pieces. Slice the mushrooms, dice the onion, and mince the garlic. (about 15 min)
2. Add the beef, mushrooms, onion, garlic, salt, pepper, Worcestershire sauce, and beef broth to the slow cooker. Stir to combine. (about 5 min)
3. Cover and cook on Low for 7 to 8 hours, until the beef is fork-tender and reaches at least 145°F, then rest it for 3 minutes before serving. (about 480 min) — Low
4. Whisk the flour with 1/2 cup of the hot cooking liquid until smooth. Stir it back into the slow cooker and cook on High for 10 to 15 minutes, until slightly thickened. (about 15 min) — High
5. Stir in the sour cream until smooth. Cook for 2 to 3 minutes more without boiling. (about 3 min) — Low
6. Boil the egg noodles in salted water according to the package directions until tender, then drain. (about 10 min) — Boiling
7. Serve the stroganoff over the noodles and sprinkle with parsley. (about 2 min)