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Classic Beef and Mushroom Stroganoff
Andrew Fowler

Mushroom Beef Stroganoff

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Prep Time 25 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless beef chuck cut into 1-inch strips
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion thinly sliced
  • 16 oz cremini mushrooms thickly sliced
  • 3 garlic cloves minced
  • 2 cups low-sodium beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 cup sour cream
  • 12 oz wide egg noodles

Method
 

  1. Season beef with salt and pepper. Brown in oil in two batches, 5 to 6 minutes each.
  2. Add to a 6-quart slow cooker with onion, mushrooms, and garlic.
  3. Whisk broth, mustard, Worcestershire, and thyme; pour into cooker.
  4. Cover; cook on low for 6 1/2 to 7 hours until beef is tender.
  5. Whisk cornstarch with cold water; stir into cooker. Cook on high about 10 minutes until gravy thickens.
  6. Turn off cooker; wait until bubbling stops. Fold in sour cream until no white streaks remain.
  7. Boil noodles according to package directions until tender; drain. Serve stroganoff over hot noodles.