Beef Stroganoff with Cream of Mushroom Soup

Total Time 8 hrs 15 mins
Difficulty: Beginner
Cooking Temp: 200  F
Servings: 6
Calories: 495
Description

Tender chuck beef and mushrooms slow cook in a creamy mushroom sauce, then finish with sour cream and wide egg noodles. It takes only a few minutes to put together, and the uncooked ingredients can be frozen in a bag ahead of time.

Ingredients
    For the Beef and Sauce
  • 2 lbs beef chuck roast, cut into 1 1/2 inch cubes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 can condensed cream of mushroom soup (10.5 oz)
  • 1/3 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
    • For the Finish
  • 3/4 cup full-fat sour cream, at room temperature
  • 12 oz wide egg noodles
  • 1 tablespoon salt, for the noodle water
    • For Serving
  • 2 tablespoons chopped fresh parsley
Instructions
    Combine the Ingredients
  1. 1
    Place the cubed beef in a large bowl or a large freezer bag and sprinkle with the paprika, thyme, salt, and pepper. Add the onion, mushrooms, garlic, soup, broth, Worcestershire sauce, Dijon mustard, and tomato paste. Stir or squish everything together until the beef is evenly coated. The mixture will look thick and a little pale at first, which is exactly right.
    2. Freeze for Later or Cook Today
  2. 2
    If you are cooking today, tip everything into a 6-quart slow cooker and move on to the cooking step. If you are saving it for later, press the air out of the bag, seal it tightly, and lay it flat in the freezer for up to 3 months. Flat bags freeze quickly and stack neatly.
    3. Thaw the Bag
  3. 3
    Move a frozen bag to the refrigerator and let it thaw completely, which usually takes about 24 hours. Frozen beef should not go straight into the slow cooker, because it takes too long to heat through. Once the contents are fully thawed and soft, empty the bag into the slow cooker.
    4. Slow Cook the Beef
  4. 4
    Cover the slow cooker and cook on Low for 480 minutes, or on High for 270 minutes. Try to keep the lid closed, as each peek lets out heat and adds time. The beef is ready when a cube pulls apart easily with a fork and the sauce looks thick, glossy, and fragrant. Chuck is safe to eat at 145°F but becomes truly tender at about 195°F to 205°F, so rely on the fork test.
    5. Cook the Noodles
  5. 5
    About 15 minutes before serving, bring a large pot of water to a boil and stir in the salt. Add the egg noodles and cook for 7 to 9 minutes, until tender but not mushy. Drain well so extra water does not thin the sauce.
    6. Stir in the Sour Cream
  6. 6
    Turn off the slow cooker. Spoon a few tablespoons of the hot sauce into the sour cream and stir until smooth, then pour the mixture back into the cooker and stir gently until the sauce turns creamy and pale brown. Adding the sour cream this way keeps it from curdling. Avoid boiling the sauce after the sour cream goes in.
    7. Serve the Stroganoff
  7. 7
    Spoon the stroganoff over the noodles on each plate, or fold the noodles into the slow cooker. Sprinkle with the chopped parsley and serve while warm and creamy.
Note

Chuck roast or packaged stewing beef gives the most tender result. Sirloin also works but cooks faster, so start checking after about 240 minutes on Low.

Use full-fat sour cream at room temperature, since lower-fat versions can split in hot sauce. Crème fraîche is a good substitute.

Store leftover stroganoff in an airtight container in the refrigerator for 3 to 4 days. Keep the noodles separate if possible, as they soften as they absorb sauce.

Reheat gently in a saucepan over low heat with a splash of broth or milk, or in the microwave in short bursts, stirring between each one, until steaming hot at 165°F.

The cooked beef and sauce, before the sour cream is added, can be frozen for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in fresh sour cream.

If the sauce looks too thin at the end, leave the lid off for 15 minutes before adding the sour cream. If it looks too thick, stir in a splash of beef broth.

Calories are an estimate and will vary with the cut of beef and the brands used.

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