Description
A rich and creamy beef stroganoff served over egg noodles.
Ingredients
Scale
- 2 1/2 lbs chuck roast
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon paprika
- 2 tablespoons oil
- 1 pound mushrooms (quartered)
- 1/2 medium onion (diced)
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 3 tablespoons butter
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 2 cups beef broth
- 1 cup sour cream
- Cooked egg noodles
- Chopped fresh parsley
Instructions
- Cut the roast into bite sized pieces, discarding any large chunks of fat.
- Add the flour, salt, pepper, and paprika to a large ziplock bag. Add the chunks of beef, seal the bag, and shake until all of the beef is coated in the flour.
- Heat 1 tablespoon of the oil in a large skillet. (I like to use cast iron.) Working in batches, add some of the beef chunks and cook until browned on all sides. Transfer the beef to a slow cooker. Continue browning the beef, and transferring to the slow cooker when browned.
- Add the second tablespoon of oil to the same skillet. Add the mushrooms and onion. Cook until they start to soften, about 3-4 minutes.
- Pour in the beef broth and cook for another minute, scraping up any browned bits from the bottom of the skillet.
- Transfer the mushroom mixture to the slow cooker. Stir into the beef, then place the lid on the slow cooker and cook for 4-5 hours on low, or until the beef is tender.
- Place the cornstarch in a small bowl. Add a few tablespoons of liquid from the slow cooker to the cornstarch and whisk to combine. Stir this mixture into the slow cooker.
- Melt the butter in a medium saucepan over medium heat. Add the flour and paprika and whisk to combine. (Don’t be alarmed if it clumps up.) Slowly whisk in the beef broth. Continue to cook, whisking frequently, until it thickens up.
- Once thick, turn off the heat and stir in the sour cream.
- Pour this mixture into the slow cooker and stir to combine. Let it cook for another 30 minutes.
- Serve the beef stroganoff over egg noodles and top with parsley, if desired.
Notes
- Make sure to brown the beef well for extra flavor.
- This recipe can also be made in an Instant Pot.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg