Description
Slow-Cooked Beef Stroganoff with Egg Noodles is a comforting dish that combines tender beef with a rich, creamy mushroom sauce, perfectly served over egg noodles. This hearty recipe is ideal for family gatherings or cozy evenings, delivering a taste of nostalgia with every bite. With simple ingredients and straightforward techniques, this dish will impress your guests and create lasting memories around the dinner table.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 8 oz sliced mushrooms
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 cup sour cream (preferably full-fat)
- 12 oz egg noodles
- 2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp flour or cornstarch (for thickening)
Instructions
- Prep your ingredients: Chop onions and garlic; slice mushrooms.
- Sear the beef: Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides for enhanced flavor.
- Add aromatics: Stir in chopped onions and garlic until translucent.
- Combine ingredients: Transfer beef mixture to a slow cooker; add mushrooms, broth, paprika, salt, and pepper. Stir well.
- Slow cook: Set the slow cooker on low for 6-8 hours or high for 3-4 hours until beef is fork-tender.
- Finish with cream: About 30 minutes before serving, stir in sour cream mixed with flour or cornstarch to thicken the sauce.
- Serve over cooked egg noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg