Description
A comforting and effortless Crock Pot Beef Stroganoff that combines tender beef, mushrooms, and a creamy sauce, perfect for a quick hearty meal.
Ingredients
- 2 pounds beef stew meat
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup sour cream
- 12 ounces egg noodles
- Fresh parsley, chopped (optional)
- Grated Parmesan cheese (optional)
Instructions
- Season the beef chunks with salt, pepper, and paprika.
- Lightly brown the beef in a skillet over medium-high heat (optional).
- Add the beef, onion, garlic, and mushrooms to the Crock Pot.
- In a bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard; pour over the beef in the Crock Pot.
- Cover the Crock Pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- In a small bowl, mix cornstarch and water to create a slurry and stir into the Crock Pot.
- Cook for an additional 20 to 30 minutes on high.
- Stir in sour cream just before serving.
- Spoon the beef stroganoff over the cooked egg noodles.
- Garnish with fresh parsley or Parmesan cheese if desired.
Notes
This dish can be adapted for different dietary needs with various substitutions for meat and broth.