This classic Russian dish is a creamy, hearty, stick-to-your-ribs kind of meal. The traditional sour cream sauce gives it a nice zing and the beef is fall apart tender.
1 ½ to 2poundsbeef stew meatcut into small bite-size pieces
salt and pepper to taste
1can mushroomsor 8 oz fresh, sliced, optional
½cupdiced onion
3clovesgarlicminced
2cupsbeef brothdivided
1tablespoonWorcestershire sauce
1 ½tspsoy sauce
3Tbscornstarch
½cupfrozen green peas
1cupsour cream
4Tbscream cheesesoftened, cut into small cubes
12ozegg noodlescooked according to package directions
2Tbschopped chivesoptional garnish
Instructions
Heat the oil over medium high heat in a large pan, preferably cast iron
Cut the beef into smaller chunks if necessary and season with salt and pepper on all sides
Add the beef to the pan in a single layer. Brown for 3-4 minutes on each side
Add the meat to the slow cooker
Add the onions, garlic,and mushrooms (if using) to the pan and brown for 2 minutes, adding a tablespoon or so of the beef broth to deglaze the pan then add to slow cooker
Pour 1 ½ cups beef broth and the Worcestershire and soy sauces over the beef and stir to combine
Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours
In a measuring cup or small bowl, whisk the remaining beef broth and cornstarch. Pour the mixture into the crock pot, add the frozen peas, and stir. Cook covered on HIGH for 20 minutes or until the sauce has thickened
While the sauce thickens, cook the egg noodles according to the package directions
Uncover the crock pot and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste if needed
Turn off the slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce
Garnish with chopped chives if desired
Notes
Browning the meat, onions, garlic and mushrooms is not necessary, but adds a depth of flavor; if you’re in a hurry you can skip these steps altogether.Do not open the slow cooker during the cooking process. There is no need to stir. If you do happen to open to stir, add 30 minutes to the cooking time for each time you open the cooker.Do not add the sour cream and cream cheese at the beginning as it can curdle.Egg noodles are usually used in Stroganoff, but any wide noodle will do.This dish freezes well up to 3 months.