Name: Crock Pot Beef Stroganoff with Egg Noodles
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Beef chuck roast, cut into 1-inch cubes; 16 oz White button mushrooms, sliced; 1 large Yellow onion, finely diced; 3 cloves Garlic, minced; 2 cups Beef broth, low sodium; 2 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp Smoked paprika; 1 cup Sour cream, full fat; 4 oz Cream cheese, cubed; 12 oz Wide egg noodles; 1/4 cup All-purpose flour

"This slow-cooked beef stroganoff features melt-in-your-mouth beef chuck and earthy mushrooms simmered in a velvet sour cream sauce. Served over buttery egg noodles, it is a nostalgic, hearty meal that requires minimal effort."

1 Ingredients

Qty	Item
2 lbs 900 g	Beef chuck roast, cut into 1-inch cubes
16 oz 450 g	White button mushrooms, sliced
1 large 150 g	Yellow onion, finely diced
3 cloves 9 g	Garlic, minced
2 cups 480 ml	Beef broth, low sodium
2 tbsp 30 ml	Worcestershire sauce
1 tsp 5 ml	Dijon mustard
1 tsp 2 g	Smoked paprika
1 cup 240 g	Sour cream, full fat
4 oz 115 g	Cream cheese, cubed
12 oz 340 g	Wide egg noodles
1/4 cup 30 g	All-purpose flour

2 Instructions

Place the cubed beef in the bottom of the slow cooker and sprinkle with flour, salt, pepper, and paprika, tossing to coat.

Add the sliced mushrooms, onions, and minced garlic on top of the beef.

In a small bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour the liquid over the ingredients in the crock pot.

Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is fork-tender.

About 30 minutes before serving, boil a large pot of salted water and cook the egg noodles according to package directions; drain and set aside.

Stir the cubed cream cheese and sour cream into the slow cooker. Stir continuously until the cheese has melted and the sauce is creamy and thickened.

Gently fold the cooked egg noodles into the beef mixture or serve the beef and sauce over a bed of noodles. Garnish with fresh parsley if desired.

·
For deeper flavor, sear the beef cubes in a hot skillet with a tablespoon of oil before adding them to the crock pot.
·
To prevent the sour cream from curdling, let it sit at room temperature for 15 minutes before stirring it into the hot liquid.
·
If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes of cooking.

? Frequently Asked Questions

What is the best cut of beef for stroganoff?

Beef chuck roast is the best choice for slow cooking because its connective tissue breaks down, making it incredibly tender.

Can I use Greek yogurt instead of sour cream?

Yes, but be careful as Greek yogurt is more prone to curdling. Add it at the very end on low heat.

How do I prevent the sauce from being too runny?

Dredging the beef in flour before slow cooking helps thicken the sauce as it cooks. You can also add more cream cheese for body.

Can I cook the noodles directly in the crock pot?

It is possible during the last 30 minutes of cooking, but they tend to get mushy. Cooking them separately on the stove yields the best texture.

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