SLOW-COOKER BEEF STROGANOFF

Slow-Cooker Beef Stroganoff image

Provided by Food Network Kitchen

Time 7h20m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds beef chuck roast
2 tablespoons all-purpose flour
1 teaspoon sweet paprika
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 onion, chopped
2 cloves garlic, minced
8 ounces sliced mushrooms
1 1/4 cups mushroom or vegetable broth
12 ounces whole-wheat egg noodles
1 tablespoon unsalted butter
3/4 cup sour cream
Chopped fresh parsley, for serving

Steps:

Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.