Description
A simple and delicious beef stroganoff made effortlessly in a crockpot for maximum flavor with minimal effort.
Ingredients
- 2 lbs beef chuck, cut into cubes
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 12 oz egg noodles
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Season the beef chunks with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the beef in batches until browned.
- Transfer the beef to the crockpot.
- Add mushrooms, onion, and garlic to the crockpot.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard, then stir.
- Cook on low for 7 to 8 hours or high for 4 to 5 hours.
- About 30 minutes before serving, stir in the sour cream.
- Cook egg noodles separately according to package instructions, then drain.
- Serve the beef stroganoff over the egg noodles and garnish with parsley.
Notes
Avoid browning meat, use high-quality ingredients, and do not skip the sour cream for best results.