Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff is a hearty, comforting dish made with tender chunks of beef simmered low and slow all day in a rich and savory broth.
Servings: 6
Calories: 450kcal
Equipment
Ingredients
- 1 ½ lbs chuck roast or stew meat cut into 1 inch cubes
- ½ cup sweet onion finely diced
- 1 can cream of mushroom soup 10.5 oz
- 1 cup beef broth
- 1 tablespoon worcestershire sauce
- 4 cloves garlic minced
- 2 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¾ cup sour cream
- 8 oz egg noodles
- fresh parsley for serving
Instructions
- Put all ingredients except for the sour cream and egg noodles into the slow cooker. Stir gently to combine. Meanwhile, cook the egg noodles according to the package instructions.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until beef is fork-tender. Stir in sour cream during the last 30 minutes of cooking.
- Serve hot, spooned over the cooked noodles.
Notes
Storing: Store beef stroganoff and noodles separately in airtight containers for up to 4 days. Warm gently on the stovetop or in the microwave. Add a splash of broth or cream to loosen the broth. You can freeze the beef mixture (without noodles) for up to 2 months. Thaw before reheating.
Tip 1: Searing the meat in a hot skillet before adding it to the slow cooker adds depth of flavor from the browning. While it's an extra step, it can be worth it!
Tip 2: Cook on the LOW setting to keep the beef melt-in-your-mouth tender and to avoid overcooking.
Tip 3: If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoon of water and it in during the last 30 minutes of cooking.
Nutrition
Serving: 8oz | Calories: 450kcal | Carbohydrates: 33g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 678mg | Potassium: 698mg | Fiber: 2g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 4mg
