When the weather starts turning in the fall with a bit of coolness in the air, it’s time to break out the slow cooker. This is the time of the year that we start making those hardy comfort meals. Beef stroganoff is one of my favorite meals to do in the slow cooker. So amazing and with a rich beefy flavor. Topping it off with a big ole dollop of sour cream just brings it to perfection. The best part of this recipe is you don’t have to pre-cook the egg noodles. You just toss them in at the end and they cook right along it that rich thick broth. Give this one a try and let me know what you think.
2 1/2 pound beef chuck roast
1 medium sweet onion
4 cloves minced garlic
4 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 pounds mushrooms, sliced
1 1/2 cups sour cream
1/2 cup whiskey (or 1 cup cognac, decrease water to 2 1/2 cups)
2 tablespoons Dijon mustard
2 teaspoons dried thyme
3 cups water
12 ounces extra wide egg noodles
salt and pepper to taste
1 tablespoons beef base (Better Than Bouillon®)
1 tablespoon corn starch in about 3 tablespoons cold water.
Instructions
- Cut the beef into small bite-size chunks.
- Place the butter in a large skillet heating over medium heat. Once melted, add the onions and garlic. Sauté for 2-3 minutes.
- Now add the beef . Brown the beef on all sides, about 5 minutes. Add Mushrooms and brown for 2-3 minutes as well.
- Pour the beef onion mixture in the bottom of the slow cooker
- In a small bowl, whisk together the sour cream, whiskey, Dijon mustard, beef base and thyme together. Pour the mixture into slow cooker, then add in 3 cups water.
- Put lid on slow cooker and slow cook for 5-6 hours on high, or 7-9 hours on low, until the beef is fork-tender.
- Add the cornstarch/water mixture to slow cooker and stir. Don’t break up the meat as it will be fall apart tender.
- Stir in the uncooked egg noodles. Cover again and slow cook another 20-30 minutes, until the pasta is cooked to al dente.
- Taste, then salt and pepper as needed.
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