Slow Cooker Beef Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound egg noodles
02 -
4 tablespoons unsalted butter, divided
03 -
8 ounces crimini mushrooms, sliced
04 -
2 pounds chuck roast
05 -
1/2 teaspoon Kosher salt
06 -
1/2 teaspoon ground black pepper
07 -
1 yellow onion, thinly sliced
08 -
3 cups beef stock
09 -
1 tablespoon Worcestershire sauce
10 -
1/4 cup sour cream
# Instructions:
01 -
Add 2 tablespoons of butter to a cast iron skillet on medium-high heat. Add the mushrooms and onions, and brown for 2-3 minutes before stirring. Add the remaining 2 tablespoons of butter.
02 -
Salt and pepper the chuck roast and add it to the pan. Sear on high heat for 3 minutes on each side. Remove the steak from the pan and cut into 3-inch cubes.
03 -
Add the egg noodles, mushrooms, onion, beef, beef stock, and Worcestershire sauce to the slow cooker and stir.
04 -
Cook on low for 2-3 hours or until the pasta is cooked through. At the 1-hour mark, stir the pasta. Check the dish at 2 hours if your slow cooker runs hotter than normal.
05 -
Remove the beef cubes and slice thinly. Return the sliced beef to the slow cooker. Add in the sour cream and stir before serving.
# Notes:
01 -
Use a thickened beef stock paste or base in place of normal beef stock for enhanced flavor. Double the strength of the stock base if desired.