Description
A comforting dish of tender beef cooked slowly with creamy sauce and served over egg noodles, perfect for busy weeknights.
Ingredients
Scale
- 900 g (2 lbs) beef stew meat, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 400 g (14 oz) cremini mushrooms, sliced
- 480 ml (2 cups) low sodium beef broth
- 60 ml (1/4 cup) Worcestershire sauce
- 30 ml (2 tbsp) tomato paste
- 5 g (1 tsp) dried thyme
- 4 g (1 tsp) paprika
- Salt and freshly ground black pepper, to taste
- 240 ml (1 cup) sour cream
- 20 g (2 tbsp) all-purpose flour
- 340 g (12 oz) egg noodles, cooked separately
- Fresh parsley, chopped for garnish
Instructions
- Season the beef with salt and black pepper.
- Place the beef in the slow cooker along with the diced onion, minced garlic, and sliced mushrooms.
- In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, dried thyme, and paprika.
- Pour the mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 7-8 hours or until the beef is tender.
- In a separate bowl, mix the flour with 60 ml (1/4 cup) cold water to make a slurry.
- Stir the flour mixture into the slow cooker, cover, and cook on high for an additional 20 minutes.
- Stir in the sour cream until fully incorporated, creating a creamy sauce.
- Spoon the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.
Notes
This dish pairs well with green beans, salad, crusty bread, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg