2poundsbeef chuck roast or stew meatcut into 1/2-inch pieces
1small onioncut into 1/2-inch pieces, about 2/3 cup
1 1/4cuplow sodium beef broth
1teaspoonfreshly ground black pepper
1teaspoongranulated onion or onion powder
8ouncesfresh white button or crimini mushroomssliced very thin
fresh Italian parsleyfor serving
8-12ouncescooked egg noodles or pappardellefor serving
Place the flour, paprika, and garlic in a gallon size zipclose bag. Add the meat, seal the bag, and shake well to coat. Heat the oil in a large stainless or cast iron skillet over medium high heat. Add the coated beef to the hot oil and stir to coat. Spread across the pan and let cook for 3 minutes. Stir the meat or flip with a spatula to brown on all sides.
While the meat is cooking, add the onions, broth, Worcestershire sauce, salt, pepper, onion powder, parsley, thyme, and paprika to the slow cooker. Add the browned meat and stir to combine. Cover and cook on LOW for 5 hours. During the last hour of cooking, add the mushrooms.
When the meat and mushrooms are tender, add the sour cream and stir gently to melt it into the sauce. Scoop the stroganoff over cooked noodles. Sprinkle with parsley before serving.