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- 2 pounds beef chuck, cut into bite-sized pieces - 3 tablespoons olive oil - 1 large onion, finely chopped - 4 cloves garlic, minced - 8 ounces mushrooms, sliced - 4 cups beef broth - 2 tablespoons Worcestershire sauce - 1 teaspoon paprika - Salt and pepper to taste - 1 cup sour cream - 12 ounces egg noodles - Fresh parsley, chopped (for garnish)

Slow-Cooked Beef Stroganoff over Egg Noodles

Experience the warmth of home-cooked comfort with this slow-cooked beef stroganoff recipe over fluffy egg noodles. This classic dish boasts tender beef, a rich and creamy sauce, and the perfect balance of flavors from onions, garlic, and mushrooms. Ideal for family dinners or gatherings, it's a nostalgic meal that evokes cherished memories. With easy-to-follow instructions, you’ll create a luscious dish that’s sure to delight everyone at your table. Enjoy the time spent cooking and sharing this heartwarming recipe with your loved ones.
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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: Begin by heating the olive oil in a large skillet over medium-high heat. While the oil is heating, season the beef pieces generously with salt and pepper. Sear the beef in batches to ensure even browning, cooking each batch for approximately 4-5 minutes until browned on all sides. Once browned, transfer the seared beef to a slow cooker.

    Sauté the Vegetables: In the same skillet, add the finely chopped onion and sauté until it becomes softened and translucent, about 4 minutes. Next, stir in the minced garlic and sliced mushrooms, cooking them until the mushrooms have browned and their moisture has evaporated, which should take around 5 minutes. Once cooked, transfer this vegetable mixture to the slow cooker.

      Combine Liquid Ingredients: In the slow cooker, pour in the beef broth followed by the Worcestershire sauce, Dijon mustard, dried thyme, and paprika. Season the mixture with additional salt and pepper to taste. Stir everything together thoroughly to ensure the beef and vegetables are well-coated in the flavorful sauce.

        Slow Cook: Secure the lid on the slow cooker and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is as tender as you desire.

          Prepare the Egg Noodles: About 30 minutes before you plan to serve the dish, cook the egg noodles according to the instructions on the package. Once done, drain the noodles and set them aside, keeping them warm.

            Finish the Sauce: When the beef is cooked to tenderness, stir in the sour cream until well combined. If you find the sauce too thin for your liking, mix 2 tablespoons of the all-purpose flour with a little water to create a slurry, then add it to the slow cooker. Stir well and allow it to cook for an additional 10-15 minutes to thicken up.

              Serve: When ready to serve, plate generous portions of egg noodles and ladle the beef stroganoff over the top. Finish with a sprinkle of fresh chopped parsley to add a vibrant touch and brighten the dish.

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