31. Slow Cooked Beef Stroganoff

Not your typical stroganoff, but a smooth, savory and filling dish

Prep to plate time: 8 hrs 30 min
Serves: 4-5


  • 2 lbs Chuck Roast Beef
  • 1 medium Onion
  • 3 cloves Garlic
  • 1-1/3 cup Beef Broth (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp grainy Mustard
  • 1/3 cup Red Wine Vinegar
  • 2 Bay Leaves
  • 1-1/2 Tbsp Flour
  • 1/2 cup Sour Cream
  • 12 oz Pasta (short noodles such as bowtie, rotini)
  • 1-1/2 Tbsp Parsley
  • Olive Oil
  • Pepper


  1. PREP: Peel and finely chop the onion. Mince the garlic
  2. PREP: Season both sides of meat with pepper
  3. Heat 1 Tbsp oil in a saute pan over high heat. Cook each side of the beef for 5 min
  4. Place the beef on the bottom of slow cooker
  5. Add the onion, garlic, broth, Worcestershire sauce, mustard, red wine vinegar and bay leaves around the beef. Stir to combine and place a scoopful of the mixture on top for the beef
  6. Cover and set to low. Cook for 8 hrs
  7. About 30 min before time is up, cook the pasta and chop the parsley
  8. Remove the beef, place on a cutting board and shred using 2 forks
  9. Pour the liquid into a pan and heat on high
  10. Whisk in the flour and when dissolved, whisk in the sour cream. Simmer for 3 min to allow sauce to thicken
  11. PLATE: Place the shredded beef on top of the pasta, top with the sauce then garnish with parsley

Inspired by: Serious Eats

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