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Slow Cooker Mushroom and Red Wine Beef Stroganoff with Egg Noodles
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds beef stew meat, cut into bite-sized pieces
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 12 ounces egg noodles
  • Fresh parsley, chopped, for serving

Instructions
 

  • Place the beef, mushrooms, onion, garlic, red wine, beef broth, Worcestershire sauce, paprika, thyme, salt, and pepper in the slow cooker. Stir everything together so the meat is coated.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours until the beef is fork-tender.
  • About 30 minutes before the end of cooking, whisk the flour with 2 tablespoons of water to form a slurry. Stir the slurry into the slow cooker to thicken the sauce.
  • Turn off the heat and stir in the sour cream until the sauce is smooth and creamy.
  • While the sauce finishes, cook the egg noodles in a pot of boiling salted water according to the package directions. Drain the noodles and divide them among four bowls.
  • Spoon the stroganoff over the noodles and sprinkle with chopped parsley before serving.

Notes

Use a dry red wine you enjoy drinking, as its flavor concentrates during the long cook. If the sauce seems too thin after adding the sour cream, remove the lid and cook on high for 15 minutes. Leftovers keep in the fridge for three days and reheat gently with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Knife, Cutting Board