Description
A rich and comforting slow cooker beef stroganoff featuring a deeply caramelized onion gravy and a creamy sour cream finish. Served over buttery egg noodles for the ultimate cozy meal.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 cup full-fat sour cream
- 12 oz wide egg noodles
- 2 tbsp butter
Instructions
- Heat oil in a large skillet over medium-high heat. Brown the beef cubes in batches until seared on all sides, then remove and set aside.
- In the same skillet, add sliced onions and cook until softened and golden brown. Stir in minced garlic for the last 60 seconds of cooking.
- Place the browned beef and sautéed onions into the slow cooker. Pour in the beef broth, Worcestershire sauce, salt, and pepper, stirring to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is fork-tender.
- Whisk cornstarch and cold water together in a small bowl to create a slurry. Stir the slurry into the slow cooker and cook for an additional 30 minutes on high to thicken the gravy.
- Turn the slow cooker to the warm setting or remove from heat. Gently stir in the sour cream until the sauce is smooth and creamy.
- Boil the egg noodles in salted water according to package directions. Drain and toss with butter.
- Serve the beef stroganoff ladled generously over the buttery noodles.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American