Savor beef, mushrooms, and a creamy sauce, gently cooked for comforting flavors and tender texture.
# What You'll Need:
→ Main Ingredients
01 - 900 g (2 lbs) beef stew meat, cut into bite-sized pieces
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 400 g (14 oz) cremini mushrooms, sliced
05 - 480 ml (2 cups) low sodium beef broth
06 - 60 ml (1/4 cup) Worcestershire sauce
07 - 30 ml (2 tbsp) tomato paste
08 - 5 g (1 tsp) dried thyme
09 - 4 g (1 tsp) paprika
10 - Salt and freshly ground black pepper, to taste
→ Finishing Ingredients
11 - 240 ml (1 cup) sour cream
12 - 20 g (2 tbsp) all-purpose flour
13 - 340 g (12 oz) egg noodles, cooked separately
14 - Fresh parsley, chopped for garnish
# Method:
01 - Season beef with salt and black pepper. Add beef, onion, garlic, and mushrooms to the slow cooker.
02 - In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, and paprika. Pour mixture over beef and vegetables in the slow cooker.
03 - Cover and cook on low for 7–8 hours or until beef is tender.
04 - In a separate bowl, combine flour with 60 ml (1/4 cup) cold water to make a slurry. Stir flour mixture into the slow cooker, cover, and cook on high for an additional 20 minutes.
05 - Stir sour cream into the beef mixture until fully incorporated, creating a creamy sauce.
06 - Spoon beef stroganoff over cooked egg noodles and garnish with chopped parsley.
