Ingredients
Equipment
Method
Prepare the Beef
- Trim any excessive fat from the beef and cut it into evenly sized bite-sized pieces. Pat the beef dry with paper towels, then season lightly with salt and black pepper.
Brown the Beef
- Heat a large skillet over medium-high heat and melt the butter. Brown the beef in batches, making sure not to overcrowd the skillet. Sear the pieces until they develop a rich golden-brown exterior, then transfer them to the Crock Pot.
- Browning is optional, but it adds an extra layer of deep, savory flavor to the finished stroganoff.
Add the Vegetables and Seasonings
- Add the chopped onion, sliced mushrooms, and minced garlic to the slow cooker. Sprinkle the flour over the ingredients and gently toss to distribute it.
- Pour in the beef broth and Worcestershire sauce. Add the remaining black pepper and paprika, if using. Stir gently until everything is well combined.
Slow Cook
- Cover and cook on LOW for 6–8 hours, or until the beef is tender and easily pierced with a fork.
- Avoid opening the slow cooker unnecessarily during cooking, as this allows heat to escape and can increase the cooking time.
Cook the Egg Noodles
- Near the end of the cooking time, cook the egg noodles separately according to the package directions until tender but still slightly firm.
Drain well and set aside.
Add the Sour Cream
- Once the beef is tender, place the sour cream in a bowl. Gradually stir a little of the hot cooking liquid into the sour cream to gently warm it.
- Slowly stir the warmed sour cream into the Crock Pot. Mix gently until the sauce becomes creamy and smooth.
Finish and Serve
- Taste the sauce and adjust the salt and pepper as needed. Allow the stroganoff to rest for a few minutes so the sauce can thicken slightly.
- Serve the creamy beef stroganoff over the warm egg noodles and garnish with freshly chopped parsley.
Notes
Browning is recommended: While optional, searing the beef before slow cooking creates a deeper, richer flavor.
Use chuck for tenderness: Beef chuck is particularly well suited to slow cooking because its marbling and connective tissue help produce tender, flavorful meat.
Add sour cream at the end: Adding it during the final stage helps prevent curdling and keeps the sauce creamy.
Cook noodles separately: This prevents the egg noodles from becoming mushy during the long slow-cooking process.
Adjust seasoning at the end: Beef broth and Worcestershire sauce can vary considerably in saltiness, so taste the finished sauce before adding more salt.
For gluten-free: Substitute gluten-free flour and noodles and verify that the beef broth and Worcestershire sauce are certified gluten-free.
For leftovers: Store the stroganoff and noodles separately in airtight containers in the refrigerator for up to 3–4 days.
For reheating: Reheat gently over low to medium-low heat. Add a splash of beef broth or water if the sauce has thickened too much.
Freezing: For the best texture, freeze the beef and mushroom mixture before adding the sour cream. Thaw in the refrigerator, reheat gently, and add fresh sour cream before serving.
Use chuck for tenderness: Beef chuck is particularly well suited to slow cooking because its marbling and connective tissue help produce tender, flavorful meat.
Add sour cream at the end: Adding it during the final stage helps prevent curdling and keeps the sauce creamy.
Cook noodles separately: This prevents the egg noodles from becoming mushy during the long slow-cooking process.
Adjust seasoning at the end: Beef broth and Worcestershire sauce can vary considerably in saltiness, so taste the finished sauce before adding more salt.
For gluten-free: Substitute gluten-free flour and noodles and verify that the beef broth and Worcestershire sauce are certified gluten-free.
For leftovers: Store the stroganoff and noodles separately in airtight containers in the refrigerator for up to 3–4 days.
For reheating: Reheat gently over low to medium-low heat. Add a splash of beef broth or water if the sauce has thickened too much.
Freezing: For the best texture, freeze the beef and mushroom mixture before adding the sour cream. Thaw in the refrigerator, reheat gently, and add fresh sour cream before serving.