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- 2 pounds beef chuck, cut into 1-inch pieces - 1 medium onion, chopped - 8 ounces mushrooms, sliced - 3 cloves garlic, minced - 3 cups beef broth - 1 tablespoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper, to taste - 1 cup sour cream - 12 ounces egg noodles - Fresh parsley, for garnish (optional)

Slow-Cooked Beef Stroganoff over Egg Noodles

Discover the heartwarming flavors of slow-cooked beef stroganoff over egg noodles, a timeless classic perfect for cozy evenings. This recipe combines tender beef, sautéed mushrooms, and onions in a creamy sauce, creating a rich meal that's easy to prepare. Simply let your slow cooker work its magic, and come home to a delicious dinner that the whole family will love. Whether for a family gathering or meal prep, this dish is sure to satisfy!
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Ingredients
  

2 pounds beef chuck, cut into 1-inch pieces

1 tablespoon olive oil

1 large onion, finely chopped

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

1 cup sour cream

2 tablespoons all-purpose flour (optional, for thickening)

12 ounces egg noodles

Fresh parsley, chopped, for garnish

Instructions
 

Sear the Beef: In a large skillet over medium-high heat, add the olive oil. Season the beef pieces with salt and pepper. Sear the beef in batches until browned on all sides, about 4-5 minutes per batch. Transfer the seared beef to a slow cooker.

    Sauté Vegetables: In the same skillet, add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and any liquid they release has evaporated, about 5 minutes. Transfer this mixture to the slow cooker.

      Add Liquid Ingredients: In the slow cooker, combine the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, paprika, and additional salt and pepper to taste. Stir everything together, ensuring the beef and vegetables are well-coated in the sauce.

        Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

          Prepare Egg Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.

            Finish the Sauce: Once the beef is cooked, stir in the sour cream to the beef mixture. If the sauce is too thin, mix 2 tablespoons of flour with a little bit of water to create a slurry and add it to the slow cooker, stirring until combined. Let it cook for an additional 10-15 minutes to thicken.

              Serve: To serve, spoon the beef stroganoff over the egg noodles. Garnish with chopped fresh parsley for a pop of color.

                Prep Time, Total Time, Servings: 30 minutes | 8 hours | 6 servings