1kg chuck or bottom round beef stew meat, cut into 1-inch cubes
50g (1/4 cup) all-purpose flour
1 tsp salt
1 tsp freshly ground black pepper
225g button mushrooms, sliced 1/4-inch thick
1 small yellow onion, diced
300ml low-sodium beef broth
2 tbsp soy sauce
225g dried egg noodles
2 tbsp unsalted butter, melted
250ml full-fat sour cream
Coat a 4.5L or larger slow cooker with cooking spray. Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated. Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, beef broth, and soy sauce, and stir to combine. Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.
30 minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.
Gradually and slowly stir the sour cream into the stroganoff. Serve over buttered noodles.
Notes:
– Tough cuts like chuck or bottom round beef are the best choices for braised meat stews like this stroganoff because they contain collagen. The collagen breaks down into gelatin over long periods of moist heat cooking. The result? Meltingly tender beef.
– Choose full-fat sour cream — reduced-fat or fat-free sour cream or even Greek yogurt are more likely to curdle.