Slow Cooker Beef & Mushroom Stroganoff Noodles
This Slow Cooker Beef & Mushroom Stroganoff Noodles is hearty, creamy, and full of rich flavor, perfect for cozy dinners with minimal effort!
Equipment
- Slow Cooker
- Large Skillet
- Mixing Bowl
- Wooden spoon or spatula
- Colander
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1.5 pounds beef stew meat cut into bite-sized pieces
- 12 ounces mushrooms sliced, cremini or white button
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups beef broth choose a good quality broth for depth of flavor
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- salt and pepper to taste
- 8 ounces egg noodles
- 1 cup sour cream
- 2 tablespoons flour for thickening
- fresh parsley chopped, for garnish
Instructions
- Heat a tablespoon of oil in your skillet over medium-high heat. Add the beef stew meat and season lightly with salt and pepper. Brown the beef on all sides until it develops a nice crust. Transfer the beef to your slow cooker.
- In the same skillet, add chopped onion and sliced mushrooms. Cook until onions are translucent and mushrooms start to brown, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant. Transfer mixture to the slow cooker with the beef.
- Pour in beef broth and Worcestershire sauce. Sprinkle dried thyme, paprika, salt, and pepper over ingredients. Stir gently to combine. Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is fork-tender.
- About 15 minutes before serving, cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together sour cream and flour until smooth. Stir this mixture into the slow cooker. Cover and cook on high for another 10-15 minutes until sauce thickens and becomes creamy.
- Add cooked egg noodles to the slow cooker and toss gently to coat with creamy beef and mushroom sauce. Sprinkle chopped fresh parsley over top. Serve immediately.
Notes
- Brown the beef before slow cooking to develop deeper flavor and better texture.
- For a thicker sauce, add an extra tablespoon of flour to the sour cream mixture.
- Stir in sour cream near the end to prevent curdling and maintain creaminess.
- Substitute half the sour cream with Greek yogurt for a lighter dish with a tangy twist.
- Leftovers can be refrigerated for up to 3 days; reheat gently with added broth to loosen the sauce.