Description
A cozy, slow-cooked beef stroganoff made with tender stew meat, mushrooms, and a rich sour cream sauce served over egg noodles. This recipe is simple, creamy, and perfect for weeknights.
Ingredients
Cooking spray
2 pounds beef stew meat (chuck or bottom round), cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1 1/4 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
8 ounces dried egg noodles
2 tablespoons unsalted butter, melted
1 cup full-fat sour cream (8 ounces)
2 tablespoons chopped parsley (optional)
Instructions
1. Spray the inside of the slow cooker with cooking spray.
2. In a bowl, toss beef with flour, salt, and pepper until coated.
3. Transfer beef to the slow cooker and add mushrooms, onion, garlic, broth, and Worcestershire. Stir gently.
4. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until beef is tender.
5. Cook noodles per package instructions. Drain and toss with melted butter.
6. Turn off heat and stir sour cream into beef mixture until smooth.
7. Serve the beef and sauce over noodles and garnish with parsley if desired.
Notes
For a lighter option, substitute sour cream with full-fat Greek yogurt.
You can use bell peppers or zucchini instead of mushrooms.
Keep beef and noodles stored separately for best results when reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 520
- Sugar: 3g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg