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8 Ingredient Simple Slow Cooker Beef Stroganoff

Short on time but need a delicious hearty meal? This is sure to hit the spot on the coldest winter night.
4 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Assembly Time 10 minutes
Course Main Course

Ingredients
  

  • 1 3 pound chuck roast trimmed of fat and cut into 1 inch cubes
  • 1 pound baby bella mushrooms sliced
  • 1 medium onion sliced
  • 2 tsp. kosher salt
  • ½ cup sour cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons Cornstarch
  • 1 package, wide egg noodles

Instructions
 

  • In a slow cooker, place your cubed chuck roast.
    Top with the diced onion, mushrooms, and season with salt and a few grinds of pepper.
    Cook on low for 8 hours. 
    Once the time is almost up bring a large pot of water to a boil and cook your noodles according to the package directions.
    While the water is heating mix the cornstarch with 1 cup of the liquid in the slow cooker.  Try and just get the liquid without the mushrooms!  
    Place this mixture in a small saucepan and allow it to thicken for 2-3 minutes, whisking constantly.  Once it has thickened place it in the slow cooker and turn the heat off.  
    To the meat add the sour cream and mustard. Stir to incorporate and season with more salt and pepper if needed.
    Serve over the noodles! Enjoy!

Notes

If you're gluten free look into  arrowroot powder as an alternative to the corn starch!  
Other cuts of beef work well here.  A cheaper tougher cut will do just fine since it slow cooks for 8 hours!