Making Beef Stroganoff in a slow cooker is convenient and results in a flavorful, tender dish. Here’s an easy Crock-Pot Beef Stroganoff with Mushrooms and Egg Noodles recipe:
Ingredients:
- 2 pounds beef stew meat, cubed
- Salt and black pepper to taste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup sour cream
- 3 tablespoons all-purpose flour (for thickening)
- 1/4 cup chopped fresh parsley (for garnish)
- Cooked egg noodles for serving
Instructions:
1. Season and Brown the Beef:
- Season the beef stew meat with salt and black pepper.
- In a large skillet over medium-high heat, brown the beef on all sides. This adds flavor to the dish.
- Transfer the browned beef to the slow cooker.
2. Saute Onion, Garlic, and Mushrooms:
- In the same skillet, sauté chopped onions until softened.
- Add minced garlic and sliced mushrooms, cooking until mushrooms are golden.
3. Combine Ingredients in the Slow Cooker:
- Transfer the sautéed onions, garlic, and mushrooms to the slow cooker with the browned beef.
- Add beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and paprika. Stir to combine.
4. Cook in the Crock-Pot:
- Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender.
5. Thicken the Sauce:
- In a small bowl, mix sour cream with flour to create a smooth mixture.
- Stir the sour cream mixture into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
6. Serve:
- Cook the egg noodles according to the package instructions.
- Serve the Crock-Pot Beef Stroganoff over the cooked egg noodles.
- Garnish with chopped fresh parsley.
Enjoy this easy and comforting Crock-Pot Beef Stroganoff with Mushrooms and Egg Noodles. The slow cooking process allows the flavors to meld, resulting in a savory and satisfying meal.