Description
Tender beef chuck roast slow-cooked with mushrooms and onions in a rich, creamy sauce served over egg noodles. This hands-off comfort food dinner practically cooks itself.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 large yellow onion, sliced thin
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 8 ounces sour cream, room temperature
- 2 tablespoons fresh dill, chopped
- 12 ounces wide egg noodles
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- 1. Season beef pieces with salt and pepper on all sides.
- 2. Layer sliced onions in bottom of slow cooker.
- 3. Add seasoned beef pieces over onions.
- 4. Scatter sliced mushrooms over beef.
- 5. Mix garlic, tomato paste, thyme, paprika, and salt. Dollop over ingredients.
- 6. Pour beef broth and Worcestershire sauce over everything. Add bay leaf.
- 7. Cover and cook on low 6-7 hours until beef shreds easily.
- 8. Cook egg noodles according to package directions, drain when just shy of al dente.
- 9. Remove bay leaf from slow cooker.
- 10. Whisk cornstarch with cold water until smooth.
- 11. Stir cornstarch mixture into slow cooker, cook on high 10-15 minutes until thickened.
- 12. Turn off heat, let cool 5 minutes.
- 13. Temper sour cream with hot cooking liquid, then stir back into slow cooker with dill.
- 14. Toss noodles with butter and serve stroganoff over top.
Notes
Let mixture cool slightly before adding sour cream to prevent curdling. Store leftovers up to 4 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g