Slow Cooker Stroganoff
Egg noodles, round steak, mushrooms and a little “low and slow” cooking takes Mom’s beef and noodles to new heights. Searing beef boosts flavor and the slow cooker adds convenience.
- Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer beef to slow cooker.
- Add butter, shallots and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Stir in paprika, mustard and stock and transfer to slow cooker; cover and cook on low for 5 hours.
- In a small mixing bowl, whisk together sour cream and flour. Stir into cooker; cover and simmer an additional 30 minutes. Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.
Nutrition Facts380 Calories Per ServingFat: 15gSaturated Fat: 6gCholesterol: 125mgSodium: 1030mgCarbohydrates: 21gFiber: 2gSugars: 2gProtein: 40g
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe