Slow Cooker Beef Stroganoff with Mushrooms and Egg Noodles

Ingredients

For the Beef

• 2 lbs beef chuck, cut into cubes

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 8 oz mushrooms, sliced

• 3 cloves garlic, minced

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 2 tbsp tomato paste

• 1 tsp paprika

• 1 tsp dried thyme

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt, or to taste

• ½ tsp black pepper

For the Creamy Sauce

• 1 cup sour cream

• ½ cup heavy cream

• 2 tbsp butter

• 2 tbsp cornstarch

• 3 tbsp cold water

For Serving

• 12 oz wide egg noodles

• 1 tbsp butter

• 2 tbsp fresh parsley, chopped

Instructions

Step 1: Season and Sear the Beef

Pat the beef cubes dry with paper towels. Season with salt, black pepper, paprika, garlic powder and onion powder. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches for 2–3 minutes per side until browned. Transfer to the slow cooker.

Step 2: Cook the Mushrooms and Onions

In the same skillet, melt the butter. Add the chopped onion and sliced mushrooms. Cook for 4–5 minutes until softened and lightly browned. Add minced garlic and cook for another 30 seconds.

Step 3: Add Ingredients to the Slow Cooker

Transfer the cooked vegetables to the slow cooker with the beef. Add beef broth, Worcestershire sauce, soy sauce, tomato paste and dried thyme. Stir gently to combine.

Step 4: Slow Cook

Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and easy to pull apart with a fork.

Step 5: Thicken the Sauce

Mix cornstarch with cold water in a small bowl until smooth. Stir into the slow cooker. Cover and cook on high for another 15–20 minutes until the sauce thickens.

Step 6: Make the Sauce Creamy

Mix sour cream and heavy cream in a separate bowl. Stir a little of the hot cooking liquid into the cream mixture, then gradually add it to the slow cooker. Stir gently until smooth and creamy. Avoid boiling after adding the cream.

Step 7: Cook the Egg Noodles

Bring a large pot of salted water to a boil. Add egg noodles and cook according to the package instructions. Drain and toss with 1 tablespoon of butter.

Step 8: Serve

Serve the creamy beef and mushroom mixture over warm egg noodles. Garnish with freshly chopped parsley and a little black pepper. Enjoy hot.

Cooking Tips

• Use beef chuck for tender, flavorful results.

• Sear the beef before slow cooking to develop a deeper flavor.

• Add sour cream at the end to prevent curdling.

• Cook noodles separately to keep them from becoming mushy.

• Add extra beef broth if the sauce becomes too thick.

• Taste before serving and adjust salt and pepper as needed.

Serving Suggestions

• Garlic bread or toasted dinner rolls

• Steamed broccoli or green beans

• Fresh garden salad

• Roasted carrots

• Mashed potatoes as an alternative to egg noodles

Nutrition Information

Approximate values per serving, based on 6 servings.

Nut Information

• Nuts: No nuts are included in the recipe.

• Nut-free: Check ingredient labels for possible cross-contact if preparing for someone with a nut allergy.

• Contains: Dairy, wheat and egg. Soy may also be present in soy sauce.

Storage

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze the beef and sauce for up to 2–3 months for best quality.

• Reheating: Reheat gently on the stovetop over low heat with a splash of broth or milk. Avoid boiling the creamy sauce.