Slow-Cooker Beef Stroganoff
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 690
- Total Fat
- 21 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 216 milligrams
- Sodium
- 692 milligrams
- Carbohydrates
- 70 grams
- Dietary Fiber
- 9 grams
- Protein
- 54 grams
- Sugar
- 5 grams
- Total: 7 hr 20 min
- Active: 20 min
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
- 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.
- 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.
- 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.
- 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.