Go Back
No-Brown Beef Stroganoff
Melissa Hart

No-Brown Beef Stroganoff

Chuck strips and mushrooms cook in a mustard-Worcestershire broth, then sour cream smooths the sauce at dinner. Noodles stay outside the cooker because raw pasta would absorb the sauce long before the beef became tender. The only last-minute work is stirring and spooning over hot noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 pounds beef chuck cut into 1-inch strips
  • 1 pound cremini mushrooms sliced
  • 1 medium onion sliced
  • 3 garlic cloves minced
  • 2 cups low-sodium beef broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 12 ounces egg noodles cooked at serving

Method
 

  1. Put the cold beef, mushrooms, onion and garlic in a 6-quart slow cooker.
  2. Whisk broth, Dijon, Worcestershire, salt and pepper and pour over the beef.
  3. Cover and cook on low for 7 1/2 to 8 hours without lifting the lid, until the beef is tender.
  4. At dinner, turn off the cooker, stir a cup of hot cooking liquid into the sour cream and then stir that mixture back into the pot.
  5. Spoon the stroganoff over freshly cooked egg noodles and serve.