Creamy Slow Cooker Beef Stroganoff
Description
School has started and fall will soon be upon us. It's time for some delicious, comforting food that's easy to make. This one will be a hit.
Ingredients
1/3 c. all-purpose flour
1/2 t. ground paprika
1/2 t. garlic powder
2 lb. beef chuck roast or stew meat, cut into 1/2-inch pieces
2 T. olive oil
1 small onion, cut into 1/2-inch pieces (about 2/3 c.)
1 1/4 c. low-sodium beef stock/broth
2 T. Worcestershire sauce
2 t. kosher salt
1 t. freshly ground black pepper
1 t. onion powder
1 t. dried parsley
1/2 t. dried thyme
1/2 t. ground paprika
8 oz. fresh white button or crimini mushrooms, very thinly sliced
1/2 c. sour cream
fresh Italian parsley, for serving
8-12 oz. cooked egg noodles, for serving
Directions
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Place the flour, paprika and garlic in a gallon size zip close bag; add the meat; seal the bag; shake well to coat.
Heat oil in a large stainless steel or cast iron skillet over medium-high heat. Add coated beef to the hot oil; stir to coat; spread across skillet; cook for 3 minutes, stirring meat to brown on all sides.
While meat is cooking, add onions, stock/broth, Worcestershire sauce, salt, pepper, onion powder, parsley, thyme and paprika to the slow cooker. Add browned meat; stir. Cover; cook on Low for 5 hours.
During the last hour of cooking, add mushrooms. When meat and mushrooms are tender, add sour cream; stir gently to melt it into the sauce.
Serve stroganoff over cooked egg noodles sprinkled with parsley.
5-6 servings.