Description
A rich, creamy, and tender beef stroganoff made effortlessly in a slow cooker. This recipe features seared chuck roast, earthy cremini mushrooms, and a velvety sour cream sauce served over egg noodles.
Ingredients
Scale
- 3 pounds chuck roast, cut into 1-inch cubes
- 1 pound cremini mushrooms, sliced ¼-inch thick
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth (low-sodium recommended)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup full-fat sour cream, room temperature
- 2 tablespoons all-purpose flour
- 12 ounces wide egg noodles
- 2 tablespoons butter, divided
- Salt and black pepper, to taste
Instructions
- Pat the chuck roast dry and season with 1 teaspoon salt and ½ teaspoon black pepper. Slice mushrooms and dice onion.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Sear beef cubes in batches until deeply browned (2-3 minutes per side). Transfer to a plate.
- Place seared beef, onions, mushrooms, garlic, thyme, Dijon mustard, Worcestershire sauce, and beef broth into the slow cooker. Stir gently.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender.
- About 30 minutes before serving, whisk sour cream and flour together in a small bowl until smooth.
- Temper the sour cream mixture by whisking in 1 cup of hot cooking liquid from the slow cooker.
- Pour the tempered mixture back into the slow cooker and stir gently. Cover and cook on HIGH for another 30 minutes to thicken.
- About 10 minutes before serving, boil egg noodles in salted water until al dente. Drain and toss with remaining 1 tablespoon butter.
- Serve stroganoff hot over the buttered egg noodles.
Notes
Do not add sour cream at the beginning as it may curdle. Always temper the sour cream by mixing it with hot liquid before adding to the pot. For a thicker sauce, use cornstarch instead of flour. Do not freeze the dish with sour cream included; freeze the beef mixture separately and add fresh sour cream upon reheating.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of stroganoff
- Calories: 650
- Sodium: 580
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 55
- Protein: 35
Keywords: slow cooker, beef stroganoff, mushroom stroganoff, easy dinner, comfort food, chuck roast, creamy sauce, weeknight meals