Slow Cooker Beef Stroganoff
Cozy slow cooker beef stroganoff with tender chunks of beef and mushrooms in a savory sour cream sauce, served over egg noodles.
Original Recipe
Skinnytaste
Ingredients
- all-purpose flour
- 1.5 teaspoons kosher salt
- black pepper
- beef chuck roast (trimmed and cut into chunks)
- olive oil
- onions
- mushrooms (white or baby bella) (optional)
- sweet paprika
- Worcestershire sauce
- 1 cup beef broth
- sour cream
- 16 ounces egg noodles
Instructions
- Season the beef with kosher salt, black pepper, and coat with flour.
- Heat a large skillet over medium heat. Add olive oil and sauté the onions until softened, about 5 to 7 minutes. Transfer the onions to the slow cooker and wipe the skillet clean.
- Increase heat to medium-high and brown the beef in the skillet, about 2 to 3 minutes per side. Transfer the browned beef to the slow cooker.
- Add paprika, beef broth, remaining salt (if any), and Worcestershire sauce to the slow cooker and mix. Top with mushrooms and gently stir.
- Cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until the beef is very tender and falls apart.
- About 30 minutes before serving, stir in the sour cream until combined.
- Cook egg noodles according to package directions. Serve the beef stroganoff over the cooked noodles or fold the noodles into the slow cooker just before serving.