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Mushroom Beef Stroganoff
Melissa Hart

Mushroom Beef Stroganoff

Chuck roast turns tender while mushrooms give the gravy more depth than a packet ever could. Sour cream goes in after the heat drops, because boiled dairy looks broken even when it tastes fine. Cook the noodles separately; leaving them in the cooker all day guarantees paste.
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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 the beef with the salt and pepper and brown it in two batches in the oil, 5 to 6 minutes per batch.
  2. Add the beef to a 6-quart slow cooker with the onion, mushrooms and garlic.
  3. Whisk the broth, mustard, Worcestershire and thyme and pour it into the cooker.
  4. Cover and cook on low until the beef is tender, 6 1/2 to 7 hours.
  5. Whisk the cornstarch with the cold water, stir it into the cooker and cook on high until the gravy thickens, about 10 minutes.
  6. Turn off the cooker, let the bubbling stop and fold in the sour cream until no white streaks remain.
  7. Boil the egg noodles according to their package until tender, drain them and serve the stroganoff over the hot noodles.