Hearty beef stroganoff with mushrooms, creamy sauce, and slow-cooked tenderness for a flavorful family meal.
# Components:
→ Main Ingredients
01 - 900 g beef stew meat, cut into 2.5 cm cubes
02 - 2 tablespoons all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Aromatics
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce
07 - 360 ml beef broth
08 - 240 ml sour cream
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce
→ Vegetables
11 - 240 g white mushrooms, sliced
→ To Serve
12 - 300 g egg noodles, cooked according to package instructions
13 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
02 - Place the coated beef in the slow cooker. Top with onion, garlic, and mushrooms.
03 - In a separate bowl, stir together beef broth, sour cream, tomato paste, and Worcestershire sauce until smooth.
04 - Pour the sauce mixture over the beef and vegetables. Cover and cook on low for 7-8 hours, or until beef is fork-tender.
05 - Stir well and adjust seasoning to taste. Serve hot over cooked egg noodles and garnish with chopped parsley.
