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Beef stroganoff comfort food dinner
Stroller Envy

Slow Cooker Beef Stroganoff with Egg Noodles

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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb beef chuck roast trimmed and cut into 1-inch cubes
  • 1 tablespoon neutral oil
  • 8 oz mushrooms sliced
  • 1 onion diced
  • 1 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3/4 cup sour cream
  • 12 oz dry wide egg noodles

Method
 

  1. Brown beef in oil in a skillet over medium-high heat in two batches, about 8 minutes total. Transfer to a 5-quart slow cooker with mushrooms, onion, broth, Worcestershire, mustard, salt and pepper.
  2. Cover; cook on low 7–8 hours until beef is fork-tender. Mix cornstarch and cold water; stir into sauce. Cook on high 15–20 minutes until thickened.
  3. Boil noodles separately according to package directions; drain. Turn cooker off. Mix a few spoonfuls of sauce into sour cream, then fold into cooker; do not boil afterward.
  4. Serve beef and sauce over noodles.

Notes

Equipment: 5-quart slow cooker, large skillet, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.