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.
Ingredients
- 2 1/2 lbs. Certified Angus Beef ® top round steak, cut in 1-1 1/2-inch cubes
- 1 tbsp. coarse kosher salt
- 2 tsp. freshly cracked black pepper
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 2 large shallots, peeled and finely chopped
- 8 oz. fresh baby bella (cremini) or button mushrooms, quartered
- 2 tbsp. Hungarian paprika
- 2 tbsp. Dijon mustard
- 1 1/2 cups beef stock
- 1 cup light sour cream
- 3 tbsp. flour
- 1 lb. egg noodles
- 1/4 cup chopped fresh flat leaf Italian parsley
Instructions
- 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 Facts
380 CALORIES Per Serving
FAT: 15G
SATURATED FAT: 6G
CHOLESTEROL: 125MG
SODIUM: 1030MG
CARBOHYDRATES: 21G
FIBER: 2G
SUGAR: 2G
PROTEIN: 40G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
