Martha Stewart Beef Stroganoff (Print Version)
Melt-in-your-mouth beef and mushrooms in a creamy sauce, perfect for cozy, effortless dinners.
# What You'll Need:
→ Main
01 -
2 pounds beef chuck roast, trimmed and cut into 2-inch cubes
02 -
16 ounces baby bella mushrooms, sliced
03 -
1 large yellow onion, thinly sliced
04 -
3 cups beef broth
→ Sauce and Flavor
05 -
1 cup full-fat sour cream
06 -
2 tablespoons Dijon mustard
07 -
1 tablespoon Worcestershire sauce
08 -
2 tablespoons cornstarch
09 -
2 tablespoons cold water
→ Seasoning
10 -
2 teaspoons kosher salt, or to taste
11 -
1 teaspoon ground black pepper, or to taste
→ To Serve
12 -
12 ounces wide egg noodles
13 -
Fresh dill, chopped, for garnish (optional)
# Steps to Follow:
01 -
Trim beef chuck roast and cut into 2-inch pieces, leaving some marbling for flavor. Slice mushrooms and onion thinly.
02 -
Add beef, sliced mushrooms, and onion to slow cooker. Season evenly with kosher salt and pepper. Toss gently to distribute seasoning.
03 -
Pour beef broth slowly around the edges of the slow cooker. Cover and cook on low for 8 hours or on high for 6 hours until beef is fork-tender.
04 -
About 30 minutes before serving, cook egg noodles according to package instructions until al dente. In a separate bowl, whisk cornstarch with cold water until smooth.
05 -
Ladle 1 cup of hot cooking liquid into a small saucepan. Whisk in the cornstarch slurry, heating and whisking constantly over medium heat until thickened.
06 -
Return thickened mixture to slow cooker, stirring gently to avoid breaking up the beef. Add sour cream, Dijon mustard, and Worcestershire sauce. Stir until fully combined, taste and adjust seasoning as needed.
07 -
Serve hot beef stroganoff over cooked egg noodles. Garnish with chopped fresh dill if desired.
# Additional Notes:
01 -
For best sauce texture, temper the sour cream by mixing it with a bit of hot liquid before combining with the slow cooker contents.
02 -
Leftovers develop deeper flavor and can be stored in the refrigerator for up to 3 days.