Emulsifier Free Crockpot Beef Stroganoff
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Learn more āIngredients
6 servings
- 2 lb beef chuck roast, cut into 1 Ā½-inch cubes
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, sliced
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp smoked paprika
- 2 cups beef broth
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 cup sour cream, at room temperature
For serving
- 12 oz wide egg noodles
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef for 2ā3 minutes per side until deeply browned on at least two sides, then transfer to the slow cooker insert.
- 2
Reduce the skillet heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and stir to coat the onion, cooking for 1 minute until the paste darkens slightly.
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