Ingredients
Beef and Seasoning
- 2 pounds beef chuck roast, well trimmed and cut into chunks
- 1 tablespoon all purpose flour (or gluten-free flour)
- 2 ½ teaspoons kosher salt, divided
- Freshly ground black pepper, to taste
Vegetables and Flavorings
- 1 medium onion, chopped
- 1 pound mushrooms, sliced
- 1 teaspoon sweet paprika
- 1 teaspoon Worcestershire sauce (check labels for gluten-free)
Liquids and Fats
- 1 teaspoon olive oil (for sautéing onions)
- Olive oil spray (for browning beef)
- 1 cup beef broth
- ¾ cup sour cream
Pasta
- 1 pound egg noodles
Instructions
- Season the beef: In a bowl, season the beef chunks with 1 ½ teaspoons kosher salt, freshly ground black pepper, and all purpose flour. Toss to coat evenly.
- Sauté onions: Heat a large skillet over medium heat and add 1 teaspoon olive oil. Add the chopped onions and sauté until softened and translucent, about 5 to 7 minutes. Transfer the onions to the slow cooker and wipe the skillet clean.
- Brown the beef: Increase the skillet heat to medium-high and spray generously with olive oil spray. Brown the beef pieces in batches, about 2 to 3 minutes on each side, until nicely seared. Transfer browned beef to the slow cooker.
- Add remaining ingredients: To the slow cooker, add the sweet paprika, beef broth, remaining 1 teaspoon kosher salt, and Worcestershire sauce. Stir gently to combine; the mixture may appear dry but will cook into a rich sauce. Top with sliced mushrooms and gently stir again.
- Cook low and slow: Cover and cook on HIGH for 5 hours or LOW for 8 to 10 hours, until the beef is very tender and the flavors meld beautifully.
- Finish with sour cream: About 30 minutes before serving, stir the sour cream into the slow cooker mixture until fully incorporated and creamy.
- Cook egg noodles: Prepare egg noodles according to package directions until al dente. Drain well.
- Serve: Serve the beef stroganoff over the cooked egg noodles or fold the noodles directly into the slow cooker just before serving, ensuring everything is well mixed and heated through.
Notes
- For gluten-free preparation, substitute all purpose flour with gluten-free flour and use gluten-free Worcestershire sauce.
- When browning the beef, do this in batches to avoid overcrowding the skillet which can cause steaming instead of browning.
- If you prefer, you can replace sour cream with Greek yogurt for a tangier taste and lighter option.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Beef broth adds depth to the sauce; homemade broth will enhance flavor even more.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Russian
