Slow Cooker Beef Stroganoff

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This turned out pretty well! I was worried about overcooking the noodles so I gave the stew beef chunks/onion/mushroom/broth mixture a long head start of about 4 hours. Meat was fork tender at that point, so I stirred in the noodles and they cooked quickly, in an hour (probably less, but I was too busy to check). Will make again.

apdatet from:www.dinneratthezoo.com

Ingredients

•     1 pound egg noodles
•     4 tablespoons unsalted butter divided
•     8 ounces crimini mushrooms sliced
•     2 pounds chuck roast
•     1/2 teaspoon Kosher salt
•     1/2 teaspoon ground black pepper
•     1 yellow onion thinly sliced
•     3 cups beef stock
•     1 tablespoon Worcestershire sauce
•     1/4 cup sour cream

Instructions

1. Firts, click on times in the instructions to start a kitchen timer while cooking.
2.     Then, Add two tablespoons of butter to a cast iron skillet on medium high heat.
3.     Add the mushrooms and onions, and brown for 2-3 minutes before stirring.
4.     Add the remaining 2 tablespoons of butter.
5.     Salt and pepper the chuck roast and add it to the pan.
6.     Sear on high heat for 3 minutes on each side.
7.     Remove the steak from the pan and cut into three inch cubes.
8.     Add the egg noodles, mushrooms, onion, beef, beef stock and Worcestershire sauce to the slow cooker and stir.
9.     Cook on low for 2-3 hours or until the pasta is cooked through.
10.     At the one hour mark, stir the pasta. (Check it at 2 hours in case your slow cooker runs hotter than normal).
11.     Remove the beef cubes and slice thinly.
12.     Return to the slow cooker.
13.     Add in the sour cream and stir before serving.