Slow Cooker Beef Stroganoff

My sister, Marla Payne, tried this recipe and gave it rave reviews. We made it this week and agreed with her rating. It requires a bit of prep in the morning but them the slow cooker does the rest of the work creating a tender and flavorful entrée .

Slow Cooker Beef Stroganoff     6 servings\

1 tablespoon all-purpose flour 

2 ½ teaspoons kosher salt (divided)

Freshly ground black pepper

2 pounds beef chuck roast - well trimmed and cut into chunks, or use stew meat

Olive oil spray

1 teaspoon olive oil

1 medium onion, chopped

1 pound mushrooms, sliced

1 teaspoon sweet paprika

1 cup beef broth 

1 teaspoon Worcestershire sauce 

3/4 cup sour cream

1 pound egg noodles 

1. Season the beef with 1 ½ teaspoons salt, black pepper and flour. Set aside.
   
2. Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and sauté until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
   
3. Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side.
   
4.  Transfer beef to the slow cooker. Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. (If it seems like there is not enough liquid don’t worry as both the mushrooms and beef release liquid.) 
5. Add mushrooms.
   
6. Gently stir the mushroom and beef and then  cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
7. About 30 minutes before serving, stir in the sour cream until mixed. (Note: I ended up with a lot of liquid so before I added the sour cream I mixed 2-3 teaspoons of cornstarch with some of the liquid and added it back to the slow cooker – it thickened the juice; then I added the sour cream.)
   
8. Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.

Recipe without photos . . . Slow Cooker Beef Stroganoff     6 servings\

1 tablespoon all-purpose flour 

2 ½ teaspoons kosher salt (divided)

Freshly ground black pepper

2 pounds beef chuck roast - well trimmed and cut into chunks, or use stew meat

Olive oil spray

1 teaspoon olive oil

1 medium onion, chopped

1 pound mushrooms, sliced

1 teaspoon sweet paprika

1 cup beef broth 

1 teaspoon Worcestershire sauce 

3/4 cup sour cream

1 pound egg noodles 

1. Season the beef with 1 ½ teaspoons salt, black pepper and flour. Set aside
2. Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and sauté until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
3. Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side.
4.  Transfer beef to the slow cooker.’Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. (If it seems like there is not enough liquid don’t worry as both the mushrooms and beef release liquid.) 
5. Add mushrooms.
6. Gently stir the mushroom and beef and then  cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
7. About 30 minutes before serving, stir in the sour cream until mixed. (Note: I ended up with a lot of liquid so before I added the sour cream I mixed 2-3 teaspoons of cornstarch with some of the liquid and added it back to the slow cooker – it thickened the juice; then I added the sour cream.)
8. Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.