SLOW COOKER BEEF STROGANOFF

SLOW COOKER BEEF STROGANOFF

This slow cooker beef stroganoff is tender beef, mushrooms and egg noodles, all tossed in a savory creamy sauce. An easy crock pot dinner that's pure comfort food!

Course Main

Cuisine American

Keyword crock pot beef stroganoff, slow cooker beef stroganoff

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 6

Calories 499 kcal

Author Dinner at the Zoo

Ingredients

· 2 teaspoons olive oil

· 2 pounds beef stew meat

· salt and pepper to taste

· 8 ounces sliced mushrooms

· 1/2 cup diced onion

· 2 teaspoons minced garlic

· 1 1/2

class="wprm-recipe-ingredient-unit">cups beef broth

· 1 tablespoon Worcestershire sauce

· 12 ounces egg noodles cooked in salted water according to package directions

· 1 cup sour cream

· 2 tablespoons chopped parsley

Instructions

1. Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.

2. Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.

3. Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.

4. Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.

5. Add the mushrooms, onion and garlic to the slow cooker.

6. Pour the beef broth and Worcestershire sauce into the slow cooker and stir to combine.

7. Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.

8. Uncover the crock pot and add the sour cream, stirring until a smooth sauce forms. Season with salt and pepper to taste.

9. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.

10. Sprinkle parsley over the top, then serve.

Recipe Notes

If you're in a hurry, you can skip browning the meat and vegetables and simply add them to the crock pot uncooked.

If you prefer a thicker sauce, whisk together 1/4 cornstarch with 1/2 cup cold water or beef broth, and add to the cooked beef and mushroom mixture. Cover and cook on high heat for 20 minutes. Stir in the sour cream and proceed with the rest of the recipe as directed.

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