Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff is a creamy herb sauce filled with generous chunks of beef and slivers of mushroom.

📝 Ingredients

• 1/3 cup all-purpose flour (or brown rice flour)
• 1/2 teaspoon ground paprika
• 1/2 teaspoon granulated garlic or garlic powder
• 2 pounds beef chuck roast or stew meat (cut into 1/2-inch pieces)
• 2 tablespoons olive oil
• 1 small onion (cut into 1/2-inch pieces, about 2/3 cup)
• 1 1/4 cup low sodium beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated onion or onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground paprika
• 8 ounces fresh white button or crimini mushrooms (sliced very thin)
• 1/2 cup sour cream
• fresh Italian parsley (for serving)
• 8-12 ounces cooked egg noodles or pappardelle (for serving)

👨‍🍳 Instructions

1. 1Place the flour, paprika, and garlic in a gallon size zipclose bag. Add the meat, seal the bag, and shake well to coat. Heat the oil in a large stainless or cast iron skillet over medium high heat. Add the coated beef to the hot oil and stir to coat. Spread across the pan and let cook for 3 minutes. Stir the meat or flip with a spatula to brown on all sides.
2. 2While the meat is cooking, add the onions, broth, Worcestershire sauce, salt, pepper, onion powder, parsley, thyme, and paprika to the slow cooker. Add the browned meat and stir to combine. Cover and cook on LOW for 5 hours. During the last hour of cooking, add the mushrooms.
3. 3When the meat and mushrooms are tender, add the sour cream and stir gently to melt it into the sauce. Scoop the stroganoff over cooked noodles. Sprinkle with parsley before serving.