Clean recipe · erinrecipes.com
Slow Cooker Beef Stroganoff with Egg Noodles – Easy Comfort Food
A rich and hearty Slow Cooker Beef Stroganoff, featuring tender beef chuck simmered with mushrooms in a creamy sauce, served over egg noodles. Perfect for a comforting family meal.
Original recipe: erinrecipes.com
- Yield:
- 6 servings
- Prep:
- 15 min
- Cook:
- 5 hr 15 min
- Total:
- 5 hr 30 min
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Ingredients
- 1 tablespoon all purpose flour, or gluten-free flour
- 2 ½ teaspoons kosher salt, divided
- freshly ground black pepper
- 2 pounds beef chuck roast, well trimmed and cut into chunks
- olive oil spray
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 pound mushrooms, sliced
- 1 teaspoon sweet paprika
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- ¾ cup sour cream
- 1 pound egg noodles
Instructions
- Season the beef with 1 ½ teaspoons salt, black pepper and flour.
- Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and saute until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
- Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side. Transfer beef to the slow cooker.
- Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. This will seem dry but trust me, it will be enough liquid. Top with mushrooms and gently stir.
- Cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
- About 30 minutes before serving, stir in the sour cream until mixed.
- Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.