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Slow Cooker

Slow-Cooker Beef Stroganoff

We love this mushroom broth in the test kitchen. It adds just the right umami punch, without being too mushroom-y. Give it a try in risottos, blended soups, and cooked grains.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 1/2 pounds beef chuck roast
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried thyme
  • kosher salt and freshly ground pepper
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 1 1/4 cups mushroom or vegetable broth
  • 12 ounces whole-wheat egg noodles
  • 1 tablespoon unsalted butter
  • 3/4 cup sour cream
  • chopped fresh parsley, for serving

Directions

  1. Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
  2. Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
  3. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
  4. Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.